Moroccan Preserved Lemons

Ingredients

• 2 lemons
• 3 cups water
• 3 Tablespoons Kosher salt
• 3 whole cloves
• 1 dried bay leaf
• 1 cinnamon stick (about 3” long)
• 2 tsp coriander seeds
• 2 tsp black peppercorns

Instructions

1. Rinse lemons and score peels down length of lemons, about 1-inch apart.

2. In a saucepan, combine lemons, water and salt and bring to boil.

3. Reduce heat, cover and simmer until the peel can be pierced with the tip of a sharp knife.

4. Transfer lemons to a canning jar, pressing down slightly to release a bit of juice.

5. Reserve salt water in pan.

6. Add cloves, bay leaf, cinnamon stick, coriander seeds, and black peppercorns to lemons in jar.

7. Pour reserved salt water over lemons, filling jar and submerging lemons completely.

8. Seal with lid.

9. Cool completely and refrigerate, turning jar occasionally.

10. Allow lemons to rest for at least 5 days and up to 3 months.

11. To preserve for longer than 3 months, use your preferred canning method.