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Ingredients:
- 4 lemons , plus fresh juice of 4 lemons
- 2 cups kosher salt , as needed
- 5 coriander seeds , whole
- 1 bay leaf
- 3 cloves , whole
Without cutting all the way through, quarter lemons lengthwise, keeping 1 inch of bottom intact so they're held together. Salt pulp and reshape lemons.
Sterilize a 1-quart pickling jar. Put an inch-thick layer of salt on bottom of jar, then tightly pack in lemons along with coriander, bay leaf and cloves, adding salt as you go to surround lemons. Add enough lemon juice to cover.
Let stand for three weeks, tightly covered. Turn jar periodically.
Before using in dishes, rinse salt from lemons under cold running water. Stored unopened at room temperature, lemons will keep for a year. Once opened, store in refrigerator up to two months. (White crystals may form on top from mixture of oil, salt and pith.)
Sterilize a 1-quart pickling jar. Put an inch-thick layer of salt on bottom of jar, then tightly pack in lemons along with coriander, bay leaf and cloves, adding salt as you go to surround lemons. Add enough lemon juice to cover.
Let stand for three weeks, tightly covered. Turn jar periodically.
Before using in dishes, rinse salt from lemons under cold running water. Stored unopened at room temperature, lemons will keep for a year. Once opened, store in refrigerator up to two months. (White crystals may form on top from mixture of oil, salt and pith.)
