Courtesy of PureZing

INGREDIENTS:

12 or more unblemished Meyers lemons, scrubbed
Sea salt
1 cinnamon stick, snapped in thirds or quarters
9- 12 coriander seeds
6 - 10 black peppercorns
1 bay leaf
Fresh lemon juice as needed

DIRECTIONS:

Pat the lemons dry.

Cut a thin dime-sized piece from both ends of each lemon and discard.
Set a lemon on one end and make a vertical cut three quarters of the way through the fruit, so that the two halves remain attached at the base. Do not cut in it half.Turn the lemon upside down and make a second vertical cut at a 90-degree angle to the first, again three quarters of the way through fruit.

Putting a one lemon at a time in a bowl, fill each cut with as much sea salt as it will hold.Place the lemons on the bottom of a sterilized wide-mouthed quart glass jar. Add some of the spices. Proceed with layers of lemons and spices compressing them in the jar until no space is left and the lemon juice rises to the top. If there is not enough juice to cover, squeeze more lemons for juice and top off the jar. Seal the jar and place on the kitchen counter. Turn and gently shake the jar each day.

More lemons may be added in the following days as the lemon rinds begin to soften.Make sure the lemons are covered with juice at all times adding fresh lemon juice if necessary.

The lemons are ready to use when the rinds are tender, in 4 to 6 weeks. Rinse them lightly and discard any seeds before using. Rinds can be used minced, sliced or whole in many recipes. The pulp can be used in sauces, and a dash of juice in salad dressings or drinks. When using these preserved lemons in recipes, be sure to omit the addition of salt in your recipe.

Refrigerate after opening. Preserved lemons will keep for up to 6 months in the refrigerator.