Preserved Lemons

October 28, 2012 at 12:00 pm Leave a comment

Preserved Lemon-photo MAKES ABOUT 1 QUART

INGREDIENTS

6 medium lemons
¼ 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.

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Source: http://feedproxy.google.com/~r/SaveurDailyFare/~3/Kr4qIJrz0Kw/story01.htm

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