Preserved Lemons

To use the preserved lemons, rinse them, cut them into strips or dice the peel and flesh, and add them to chicken, lamb or fish dishes. Don't throw away the juice from the preserved lemons  -  use it to make a vinaigrette or marinade.

8 - 10 thin-skinned lemons	½ cup sea salt
2 cinnamon sticks	2 bay leaves
8 peppercorns	2 cardamom pods
juice of 2 lemons	olive oil

 Wash the lemons and dry gently with a clean cloth.  Place them in a bowl of cold water and leave for three days at room temperature, changing the water every day. Next, cut each lemon into quarters from the top, leaving about 3/8 of an inch ( 1cm ) from the bottom, so that the lemon remains intact ( like an open flower ). Sprinkle the inside of each lemon with the sea salt. Place the lemons inside a large sterilized jar, pressing them close to each other. Sprinkle any remaining salt over the lemons. Add the cinnamon sticks, bay leaves, peppercorns and cardamom pods. Pour in the lemon juice to cover and pour a ¼ inch    ( 1cm) layer of olive oil on top.
Store the lemons in a cool, dry place for up to 6 months. Leave for 1 month before using.

Makes 1 8-cup jar.