A delightful twist on the traditional preserved lemons, incorporating aromatic spices for an extra layer of flavor.
Blanch the lemons in boiling water for about 5 minutes.
Blanching softens the lemons, making them easier to pack and enhancing their ability to absorb flavors.
Once cooled, cut each lemon into quarters and remove any seeds.
Removing the seeds prevents bitterness in the preserved lemons.
In a bowl, toss the lemon quarters with the coarse salt.
Ensure each piece is well-coated with salt to aid in the preservation process.
Pack the salted lemons tightly into a clean jar, adding the cinnamon stick and bay leaves as you layer.
Packing tightly minimizes air pockets, which helps in the fermentation process.
Squeeze additional lemons to extract enough juice to cover the lemons in the jar.
Freshly squeezed juice ensures the best flavor and proper preservation.
Seal the jar and let it sit at room temperature for 5 days, shaking gently once a day.
Daily shaking redistributes the salt and spices, ensuring even flavor development.
After 5 days, add olive oil to the jar to cover the lemons and refrigerate.
Adding oil creates an additional barrier against spoilage and enhances the flavor.
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