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Preserved Lemons
- Makes
12
lemons - Difficulty
Easy
By Travis Lett
Published 2015
When we’re working with an ingredient pool that includes lots of lemon, these preserved lemons add a bright, briny flavor. They are very easy to make, look beautiful in a glass jar in your kitchen, and come in handy more often than you might imagine.
Ingredients
12 3 Tbsp 3 Tbsp
Method
Starting at the top of each lemon, cut a deep X into it, stopping about ¼ in [6 mm] from the base, so you are left with a quartered lemon held together at one end. Set aside.
In a small, dry pan, toast the coriander seeds and fennel seeds until fragrant and beginning to brown, about 3 minutes. In a medium bowl mix together the salt, toasted spices, chile, thyme, cinnamon stick, and bay
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