Preserved Lemons

It is best to use small lemons so that as many fruits as possible can fit in the jar. We will need about 6-8 lemons. First, they need to be washed well and dried.

Next, pour high-quality medium-ground sea salt and spices: fennel seeds (if not available, you can use anise), coriander seeds (not ground), whole black peppercorns, bay leaf, and cinnamon sticks into a deep bowl. To release the fragrance of the bay leaf and cinnamon faster, slightly break them. I broke the cinnamon sticks by hand, and lightly crushed the bay leaf. By the way, the choice and amount of spices in the recipe are quite relative and can be adjusted to taste and preferences.

Mix the salt with the spices.

Trim the ends of the lemons.

Make cross-shaped incisions on each lemon from one of the ends, so that the blade of the knife does not reach the end of the fruit (the lemon should open slightly).

To start, place a little salt at the bottom of a tall glass jar (I used a 1.25 L jar). Then carefully sprinkle salt between the segments that were created when cutting the lemons, almost rubbing it into the flesh. Pack the lemons tightly into the jar to minimize empty spaces. Finally, sprinkle the remaining salt on top.

Now, close the jar with a lid and place the lemons in a dark and cool place, such as the refrigerator. The lemons need enough time to absorb all the flavors and become soft and tender, so leave the jar of preserved lemons in the refrigerator or pantry for 1 month. After a month of marinating, the lemons are ready to be used. You can add them when roasting meat, such as lamb, venison, or game, or use them to cook fish or stew with preserved lemons. You can also use the aromatic salt. Before adding the lemons to a dish, rinse them off excess salt and slice them into slices. Preserved lemons can be stored for a long time, as the salt acts as a preservative, with a shelf life of 1 year.