1 1/2 cups rock salt (I use coarse sea salt)
1 litre boiling water
juice of one lemon
8 cardamom pods
a few pieces of cinnamon bark
about 12 peppercorns
2 red chilies
2 bay leaves
-Soak the lemons in water for three days, changing the water daily.
- Make deep cuts in the lemons, dividing them into quarters but not separating them completely. You can see how I've cut my lemons (sort of) in the picture above.
-Pack the cut lemons generously with salt and arrange in a glass jar.
-Add the cardamon pods, chilies, and bay leaves. I sliced my red chilies and distributed them around the lemons. These are optional and depending on how large/small and hot your chilies are you may want to use more or less--or none at all. I found other recipes that didn't include cardamom so you could leave that out if you don't have access to it.
-Pour the boiling water, lemon juice, and any extra salt over the prepared lemons Top it off with a thin layer of olive oil. If one liter isn't enough water to cover your lemons, add enough to just cover. If you add much more, add more lemon juice too.
-The lemons will be ready to use after one month.
These are really very easy to make and add a deliciously intense lemon flavor to cooked dishes. I'll soon post our new-favorite-fish recipe which includes preserved lemons, so start a jar of these today. They look very pretty in the kitchen, besides.