Preserved Lemons

Ingredients

• ●6-8 organic lemons (unwaxed — you're eating the rind)
• ●1/2 cup fine sea salt (approximately — you need a lot)
• ●Fresh lemon juice (from 4-6 additional lemons)
• ●Optional additions: 1 cinnamon stick, 2 bay leaves, 1 teaspoon whole black peppercorns, 1 teaspoon coriander seeds

Method

1. Wash the lemons well. Cut each lemon into quarters lengthwise, but don't cut all the way through — leave them attached at one end so they open like a flower.
2. Pack 1-2 tablespoons of salt into the center of each lemon, pressing it into the flesh.
3. Place a tablespoon of salt in the bottom of a clean quart jar. Pack the salted lemons into the jar one at a time, pressing down firmly with a wooden spoon to crush them and release their juice. Add optional spices between layers if using.
4. When the jar is full, press down hard. The juice should cover the lemons. If it doesn't, squeeze enough additional lemon juice to submerge everything.
5. Sprinkle a final tablespoon of salt on top. Seal tightly.
6. Let sit at room temperature for 3-4 weeks. Flip or shake the jar every day or two to redistribute the salt and juice.
7. After 3-4 weeks, the rinds will be soft and translucent. Transfer to the fridge, where they'll keep for a year or more.
8. *How to use:** Rinse a preserved lemon quarter under water. Scrape out and discard the pulp. Finely dice or slice the rind. Add to: