Preserved Lemons 2
From the Vegetarian Times.
SERVES 5 , 5 lemons
- 5 organic lemons, washed and dried
- 2/3 cup salt, divided
- 2 tablespoons lemon juice
- 5 whole cardamom pods
- 1 bay leaf
- 1-2 dried chili
Stand each lemon on end and slice vertically into 4 wedges, but leave the base of the lemon uncut.
Fill each lemon lemon with 1 Tbsp salt, and place in 1-qt jar with a lid.
Cover lemons with 2 cups boiling water. Add remaining salt, lemon juice, cardamom pods, bay leaf, and chiles.
Seal jar tightly, shake to mix, and store 3 days to 1 month before using.