PRESERVED LEMONS

Lemons (see note)

Salt, preferably coarse

1 bay leaf, optional

1/2 teaspoon coriander seeds, optional

1 dried chili, optional

1 cinnamon stick, optional

Note: Smaller lemons are best for this recipe, and Meyer lemons, in season, are ideal. I fit 10 Meyer lemons into a 38-ounce jar.

Wash lemons. Cut off the stem, if attached. Slice lengthwise from the other end of the lemon, stopping about 1-inch from the bottom; then make another downward slice, so you’ve incised the lemon with an X shape.

Pack coarse salt into the lemon where you made the incisions. Don’t be skimpy with the salt: use about 1 tablespoon per lemon.

Put the salt-filled lemons in a clean, large glass jar with a tight-fitting lid. Add a few coriander seeds, a bay leaf, a dried chili and a cinnamon stick if you want, or a combination of any of them. Press the lemons very firmly in the jar to get the juices flowing. Cover and let stand overnight.

The next day do the same, pressing the lemons down, encouraging them to release more juice as they start to soften. Repeat for 2 to 3 days until the lemons are completely covered with liquid. If necessary, add freshly squeezed lemon juice to cover them completely.

Store for 1 month, until the preserved lemons are soft. At this point they are ready to be used. Use or keep preserved lemons in the refrigerator for at least 6 months. Rinse before using to remove excess salt.

To use, remove lemons from the liquid and rinse. Split in half and scrape out the pulp. Slice the lemon peels into thin strips or cut into small dices. You may wish to press the pulp through a sieve to obtain the juice, which can be used for flavoring as well. Discard the pulp.

Yield: varies

Recipe from David Lebovitz