this recipe comes from diana henry's book, crazy water, pickled lemons, a book rinne looks at alot...
PRESERVED LEMONS
- 8-10 lemons (organic if possible), washed
- coarse sea salt
- 2 cinnamon sticks
- 2 t. coriander seeds
- 1/2 t. black peppercorns
- 2 or 3 bay leaves
- fresh lemon juice
- olive oil
- quarter each of your washed lemons, lengthwise, taking care to not cut all the way through
- hold each one and place 2 t. of the sea salt in it
- place in sterilized jar, one by one
- cover with a small plate, or other weight and leave in a warm place for a few days for the juice to run out
- remove the plate or weight and add the cinnamon sticks, coriander seeds, peppercorns and bay leaves
- add enough fresh lemon juice to cover the lemons completely, then pour a layer of olive oil on top to seal
- in four weeks, the lemons will be ready to enjoy!
photographs by kristen bach . recipe from crazy water, pickled lemons