This recipe offers a delightful twist on traditional preserved lemons, incorporating aromatic spices for an enhanced flavor profile.
Soak the lemons in water for two days, changing the water daily.
Soaking the lemons helps to soften their skin and reduce bitterness.
Dry the lemons and cut them into quarters from the top, leaving the bottom intact.
Cut carefully to keep the lemons attached at the base.
Sprinkle sea salt inside the cuts of each lemon and reshape them.
Use a generous amount of salt to ensure proper preservation.
Place half of the remaining salt at the bottom of a sterilized jar.
Sterilizing the jar ensures the lemons stay fresh longer.
Pack the lemons tightly into the jar, adding bay leaves, cloves, and peppercorns between layers.
Press the lemons down to release some juice as you pack them.
Pour the lemon juice over the lemons until they are fully submerged.
Ensure the lemons are completely covered to prevent spoilage.
Seal the jar and store it in a cool, dark place for at least one month.
Shake the jar occasionally to distribute the salt and spices.
Rinse the preserved lemons before using them in your dishes.
Rinsing removes excess salt, balancing the flavor.
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