Lemon and salt—powerful on their own, but even better when combined and let mature into preserved lemons, a North African pantry staple.
- 1 tsp. each coriander seeds, cumin seeds, and whole black peppercorns (or use whatever other seasonings you like)
- 1⁄4 cup kosher salt
- 6 lemons
- 2 cups fresh lemon juice
- 2 fresh bay leaves
Toast the coriander seeds, cumin seeds, and whole black peppercorns in an 8" skillet over medium-high until seeds pop, 1–2 minutes. Let cool and mix with 1⁄4 cup kosher salt in a bowl. Quarter 6 lemons lengthwise so that they stay attached by 1⁄2" at the stem ends; stuff lemons with salt mixture. Transfer lemons to a sterilized 1-qt. glass jar. Add 2 cups fresh lemon juice and 2 fresh bay leaves. Seal jar with a tight-fitting lid and set in a dark place, shaking jar every other day or so, until lemons are soft, about 1 month. Refrigerate after opening, and use within 6 months. Makes 1 quart.
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