Moroccan Spiced Preserved Lemons

Ingredients

• jars
• lemons
• sea salt
• lemon juice
• cinnamon stick
• bay leaf
• whole cloves
• coriander seeds
• black peppercorns

Preparation

1. 1pour the lemon juice in a large glass jar then add the spices & 1 tablespoon of sea salt
2. 2slice the lemon 5 times , from top to bottom , leaving 1 / 2 inch at both ends
3. 3squeeze open each slit & add a generous amount of sea salt into each opening
4. 4gently reshape the fruit when you are done
5. 5repeat for each lemon
6. 6pack the lemons into the jar , pressing them down to release their juices & to make room for the remaining lemons
7. 7add any remaining salt to the jar
8. 8cover the lemons the rest of the way with water then seal with a lid , leaving some air space at the top
9. 9let ripen for at least 30 days in a warm place
10. 10shake the jar a couple times a week to distribute the salt & spices
11. 11preserved lemons do not need to be refrigerated & will keep up to a year
12. 12the pickling juice may be used 2 or 3 times over a year's time , simply add any unused rinds to the jar after sprinkling with salt
13. 13to use: rinse with running water then remove & disregard the pulp