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1
Sprinkle a 1/4-inch-deep layer of salt across the bottom of a sterile 1-quart canning jar.
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2
Nestle a layer of quartered lemons into the bottom of the jar, sprinkle liberally with salt, then repeat, adding the spices as you go.
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3
Stop when the jar is about three-quarters full and squeeze the remaining lemons into the jarseeds and allso that the fruit is completely submerged in the lemon juiceandsalt brine.
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4
(If you dont have enough lemons on hand, top the lemons off with freshly squeezed juice the following day.)
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5
Set the jar out on a counter and vigorously shake it once a day for 7 to 10 daysduring this time it will start to bubble a little and the dried spices will swell back to their original size.
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6
(Youll be surprised at the size of the cloves!)
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7
Transfer the jar to the refrigerator and let the lemons continue to cure for another week before using them.
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8
(The lemons will keep for at least 2 months in the refrigerator, though youll probably want to get into them sooner.)
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9
When they have cured, unscrew the lid.
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10
After a moment, they should smell sweet and citrusy.
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11
An ammonia smell means theyve gone wrong somewhere along the line and should be discarded.
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12
To use in stews, blanch the quartered lemons in unsalted boiling water for 10 seconds, just long enough to leach out a little of the salt.
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13
For salads or quick-cooked dishes, scrape the flesh away from the peel, discard the flesh, and blanch the peel in unsalted boiling water.
