Preserved Lemons

Ingredients

• 10 unwaxed lemons
• 250g sea salt
• 10 star anise
• 2 cinnamon sticks
• 2 tsp whole coriander seeds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Wash a 1 litre glass jar with hot soapy water, rinse well, then dry it in an oven at 120°C (250°F) for 10 minutes so it is sterile, and let it cool.

2. Scrub the lemons well and dry them. Cut each lemon lengthwise into quarters, stopping about 1 cm (1/2 inch) from the base so the pieces stay attached.

3. Open the cut lemons and pack sea salt generously into each cut, rubbing it over the flesh and inside the cuts.

4. Put a little salt in the bottom of the jar, then press in a layer of salted lemons, tucking in some star anise, cinnamon sticks and whole coriander seeds between them. Repeat until all the lemons are used.

5. Press the lemons down firmly with a spoon so they release their juice. Squeeze juice from any leftover salted lemon pieces over the top so the lemons are covered; if still short, add a splash of boiling water.

6. Seal the jar tightly and leave it at room temperature for 3 to 4 weeks, turning or shaking the jar gently once a day and pressing the lemons back under the juice.

7. After 3 to 4 weeks, the rinds should be soft. Keep the jar in the fridge once opened, and keep the lemons submerged in their juice.