6 med-sized lemons1/2 c. kosher salt 1 Tbsp. cardamom pods 3 bay leaves 1 c. lemon juice, or more if needed

Cut lemons into quarters lengthwise, leaving them attached at one end. Place 1 Tbsp. of salt in the bottom of a 1-qt. glass jar with a tight-fitting lid. Rub the inside of each lemon with a little of the salt. Place the lemons in the jar alternately with the remaining salt, cardamom pods, & bay leaves, pressing the lemons down to fit snugly in the jar. Pour in enough lemon juice to cover the lemons. Put the lid on tight & refrigerate, turning the jar every day or two for 2-3 wks before using. They will keep for months, & the lemons get softer & softer as they age.

Patricia says: “There are plenty of great Mediterranean recipes that use these (lamb stew with squash & preserved lemon, swordfish or salmon baked with preserved lemons & olives, fettuccine with preserved lemon & roasted garlic..... the list is long & makes your mouth water) I sometimes add a little preserved lemon to some olive oil & just mixes it in with cooked greens. Experiment! Just keep in mind that you don't need very much; the flavor is intense & there's a lot of salt that comes along with the lemons.”

Submitted by member Patricia Koren