Preserved Lemons

As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes. Flavourful preserved lemons with cinnamon sticks, fresh bay leaves, and two types of seeds - fennel and coriander. They're the secret-weapon ingredient in these Roasted Potatoes with Garlic and Chiles.

6 medium lemons
½-1 cup lemon juice, freshly squeezed (about 4-6 lemons)
¾ cup kosher salt
2 sticks cinnamon
½ tsp. fennel seeds
½ tsp. coriander seeds
2 fresh bay leaves

Stand 1 lemon on its stem end on a cutting board; cut down center as if cutting in half, but stop about ½" above stem. Make a perpendicular cut, again stopping about ½" above stem, so lemon is quartered but still intact. Holding it over a bowl, spread its four quarters open and pack in as much salt as you can, allowing excess to fall into bowl. (You should be able to pack about 2 Tbsp.)

Place lemon, cut-side up, in a dry, sterile 1 qt glass jar (preferably with a neck narrower than jar) with a lid or a clamp closure. Repeat process with as many lemons as jar will hold. (You may have to add some the next day, when first set of lemons are softer) Add cinnamon sticks, fennel, coriander, bay leaves, and enough lemon juice to cover. Cover with lid; let stand overnight.

Push lemons down in jar with a clean spoon; if you have remaining lemons, add as many as you can now. If necessary, add more lemon juice to completely submerge lemons. Cover with lid, or clamp closed. Place in a dark spot (but do not refrigerate).

For the next week, turn and shake jar once a day to redistribute salt. If lemons are no longer submerged, add more juice. Let stand 2-3 weeks more before using.

Lemons can be refrigerated in jar 2-3 months.

Makes 1 qt.