Preserved Lemons

You can keep these in a glass jar in the kitchen...from Gjelina

12 large lemons, well washed
3 T. coriander seeds
3 T. fennel seeds
2 cups kosher salt
1 dried guajillo chile
6 fresh thyme sprigs
1/2 cinnamon stick, crushed
2 bay leaves, crumbled

Starting at the top of each lemon, cut a deep X into it, stopping about 1/4 inch from the base, so you are left with a quartered lemon held together at one end. Set askide.

In a small, dry pan, toast the coriander and fennel seeds until fragrant and beginning to brown, about 3 minutes. In a medium bowl mix together the salt, toasted spices, chile, thyme, cinnamon stick and bay leaves.

Working over a large bowl, stuff a lemon with a handful of the salt mixture, using your thumb to gently break into the flesh, allowing the juices to run out. Drop this lemon into the bottom of the bowl. Repeat until all the lemons have been stuffed. Pour any remaining salt over the lemons and gently toss.

Carefully pack the stuffed lemons and salt into a 2 quart glass jar with a lid, pressing down so they are completely covered in their own juices. Pour in any juice and seasoning from the bowl. Seal the jar and let sit at room temp until the rinds have softened, 3 to 4 weeks.

Store, tightly sealed, at room temperature for up to 6 months.