Preserved Lemons with Moroccan Spices

These lemons keep for months in the refrigerator. As you use the juice, just replenish with lemon juice and salt. We use these anytime a recipe calls for lemon juice – hummus, sauces, dressings, marinades, baked chicken or turkey or a stir fry with shrimp and vegetables. This recipe can be easily doubled or tripled depending on the size of your jar. I pick up jars at the Dollar Store that clip shut and they work great. They have lots of different sizes.

1 cup lemon juice, divided
3 tablespoons salt, divided
1 cinnamon stick
1 bay leaf
2 whole cloves
3 coriander seeds
3 black peppercorns

Place 1/2 cup of lemon juice and 1 tablespoon of salt into a glass jar that is just large enough to hold the lemons. Cut the lemons into 6 wedges each, without cutting all the way through (although sometimes I cut them all the way through to make them fit) – you can try to leave the wedges attached at one end. Sprinkle salt into each opening and then close each lemon back up.
Place the lemons into the jar, pressing them down to pack them in. Add the cinnamon stick, bay leaf, cloves, coriander seeds, and peppercorns along with the remaining 1/2 cup of lemon juice and the remaining salt.
Cap the jar and store in the refrigerator for at least 4 weeks before using. The lemons will keep for months in the refrigerator as long as they are covered with liquid. I use all parts of the lemon and the juice – I serve the lemons cut up on a charcuterie tray, put them in salads and I use the juice all the time.