Preserved Lemons

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 8 lemons
2. Kosher salt
3. 2 cinnamon sticks
4. 2 bay leaves
5. 4 black peppercorns
6. Fresh lemon juice

1. TO MAKE PRESERVED LEMONS: Wash the lemons and quarter them, leaving them attached at the stem end. Sprinkle the insides with kosher salt and reshape the fruit, then pack them in a canning jar, sprinkling salt generously between the layers. Add 2 tablespoons of kosher salt, cinnamon sticks, bay leaves, black peppercorns and fresh lemon juice to cover, leaving 1/2 inch of space at the top. Seal the jar and let the lemons stand in a warm place for four weeks, turning the jar upside down from time to time. To use, discard the pulp and rinse the peel under running water.