Preserved Lemons With Cardamom

1. 1

   Cut the lemons lengthwise in quarters, leaving them attached at one end.

2. 2

   Rub the cut surfaces of the lemons with a little salt.

3. 3

   Place 1 tablespoon of the salt in the bottom of a 1-quart glass jar.

4. 4

   Layer the lemons in the jar alternately with the remaining salt, cardamom pods and peppercorns, pressing them with a wooden spoon as you put them in to release their juices.

5. 5

   Pour in lemon juice to just cover the lemons.

6. 6

   Cover the jar and refrigerate, shaking the jar daily for 2 to 3 weeks.

7. 7

   To use, rinse the salt off the lemons, scrape out the pulp and cut into pieces.

8. 8

   Preserved lemons will keep for months refrigerated.

9. 9

   Add 1 or 2 to chicken-and-olive stews, couscous, tomato salads or lamb dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.