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Categories:Viewed: 23 - Published at: 4 years ago
Ingredients
- 7 lemons
- 1/2 cup kosher salt
- 1 tablespoon cardamom pods
- 2 teaspoons black peppercorns
- 1/4 cup fresh lemon juice, plus more if needed
Method
- Cut the lemons lengthwise in quarters, leaving them attached at one end.
- Rub the cut surfaces of the lemons with a little salt.
- Place 1 tablespoon of the salt in the bottom of a 1-quart glass jar.
- Layer the lemons in the jar alternately with the remaining salt, cardamom pods and peppercorns, pressing them with a wooden spoon as you put them in to release their juices.
- Pour in lemon juice to just cover the lemons.
- Cover the jar and refrigerate, shaking the jar daily for 2 to 3 weeks.
- To use, rinse the salt off the lemons, scrape out the pulp and cut into pieces.
- Preserved lemons will keep for months refrigerated.
- Add 1 or 2 to chicken-and-olive stews, couscous, tomato salads or lamb dishes.
