YIELD: 7 lemons PREP TIME: 10 min REFRIGERATION TIME: 2-3 wks
- 7 lemons
- ½ cup kosher salt
- 1 tablespoon green cardamom pods
- 2 teaspoons Tellicherry black peppercorns
- ¼ cup fresh lemon juice (add more if needed)
Cut the lemons lengthwise into quarters, while leaving them attached at one end. Rub a little salt onto the cut surfaces of the lemons. Place 1 tablespoon of salt in the bottom of a 1 quart glass jar. Layer the lemons in the jar, alternating with the remaining salt, cardamom pods, and peppercorns. Press the lemons with a wooden spoon as they are put into the jaw to release their juices. If the lemons are not fully covered with lemon juice, add additional juice to just cover the lemons.
Place the lid tightly onto the jar and refrigerate. Shake the jar every day for 2 to 3 weeks. At the end of that time, the lemons are ready to use.
To use the preserved lemons, rinse the salt off the lemons, scrape out the pulp, and cut into pieces.
Preserved lemons will keep for months in your refrigerator.
Green Cardamom Pods
Tellicherry Black Peppercorns