Preserved Lemons
As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.
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Credit: Todd Coleman
INGREDIENTS
6 medium lemons¼ cup kosher salt
2 cups fresh lemon juice
1 tsp. whole black peppercorns
1 tsp. cumin seeds
½ tsp. coriander seeds
½ tsp. nigella seeds
¼ tsp. fenugreek seeds
8 whole allspice berries
1 stick cinnamon
1 bay leaf
INSTRUCTIONS
Quarter each lemon lengthwise so that it stays attached by about ½" at the stem end. Place lemons in a bowl and stuff with the salt. Transfer lemons to a sterilized 1-qt. glass jar and add the lemon juice, peppercorns, cumin, coriander, nigella, and fenugreek seeds, allspice, cinnamon, and bay leaf; seal with a tight-fitting lid and set aside in a dark place, shaking jar every other day or so, until lemons are soft, about 1 month. Refrigerate after opening, and use within 2 weeks.See all 150 classic recipes featured in our 150th issue »
also, Meyer lemons make good preserved lemons, and you can add saffron to this recipe. I saw that recommended in the Flavor Bible. I only just made a batch with saffron, so I haven't tasted it yet.
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