Moroccan Salted Lemons

Ingredients

• 10 thin-shelled organic lemons (unripe)
• coarse Sea salt
• 2 sticks cinnamon
• 5 bay leaves
• 1 tsp peppercorns
• 8 cloves
• 1 tsp coriander seeds

Instructions

1. 1.

   Rinse a 600 ml screw‑cap jar with boiling water and let it drain upside down on a kitchen towel. Rinse five lemons hot, dry them, then cut each into ten slices.

2. 2.

   Halve the remaining lemons and squeeze out the juice.

3. 3.

   Press one layer of lemon slices firmly onto the bottom of the prepared jar and sprinkle 2–3 tsp salt over them.

4. 4.

   Break cinnamon sticks into pieces. Sprinkle some cinnamon, a bay leaf, peppercorns, one or two cloves, and coriander seeds over the salted lemon slices.

5. 5.

   Add another layer of lemons to the jar, season with salt, bay leaves, and spices. Repeat with the remaining lemons and spices until the jar is about 2 cm below the rim, pressing down gently with a pestle to release juice.

6. 6.

   Pour the squeezed lemon juice into the jar until it’s almost full. Seal the jar and let it steep for at least six weeks in a dark, cool place. Rinse the lemon slices under cold water before using.