Well worth the wait.
Her preserved lemon recipe incorporates warming spices, like cardamom, peppercorn, cinnamon, and bay leaves.Aromatics like herbs, spices, alliums, and peppercorns 1. Place the lemon upright on a cutting board. Using a knife, slice each lemon from the top, stopping a few inches short of the stem. Make a similar cut on the other end of the lemon, again being careful not to cut all the way through the fruit.
2. Fill the cut sections of each lemon with a tablespoon of kosher salt. Place the lemons into a clean airtight glass container, trying to fit as many lemons as you can inside it. You can opt to add lemon juice or water or additional aromatics, though as mentioned, these are all optional. 3. Close the jar and store it in a cool, dark place, allowing the lemons to ferment for at least one month. Shake the jar every now and again to ensure the salt is evenly distributed. After one month, you can transfer the jar to the refrigerator.A container with an airtight lid helps prevent excess air from interfering with the fermentation process. As a plus, it keeps out pesky kitchen pests out of the vessel. Consider using a Mason jar or an option with a locking lid.
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