Preserved Lemons

Instructions

1. Prepare the lemons
   Wash and scrub the lemons thoroughly with hot water to remove any residue or wax. Dry completely with a clean kitchen towel. Cut off any stems and trim about 1/4 inch from both ends of each lemon.
2. Quarter the lemons
   Stand each lemon on end and cut down from the top to within 1/2 inch of the bottom. Make a similar cut at a 90-degree angle to the first. The lemon should be quartered but still attached at the base.
3. Salt the lemons
   Hold each lemon over a bowl and sprinkle about 1-2 teaspoons of kosher salt into the cuts, coating the exposed flesh generously. Place a tablespoon of salt in the bottom of your sterilized jar.
4. Pack the jar
   Pack the salted lemons tightly into the jar, pressing down firmly to release some juice. Add the bay leaves, cinnamon sticks, peppercorns, coriander seeds, and cloves between the layers of lemons.
5. Cover with lemon juice
   Top up the jar with freshly squeezed lemon juice until all the lemons are completely submerged. Make sure to leave about 1/2 inch of headspace at the top of the jar.
6. Seal and store
   Seal the jar tightly and place it in a cool, dark place. For the first week, turn the jar upside down once daily to distribute the salt and juice. After that, store the jar in a cool, dark place for at least 30 days before using.