Preserved Lemons With Cardamom

Ingredients

• 7 lemons
• ½ cup kosher salt
• 1 tablespoon cardamom pods
• 2 teaspoons black peppercorns
• ¼ cup fresh lemon juice, plus more if needed

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    80 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 2 grams protein; 1229 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Seven lemons

Preparation

1. Cut the lemons lengthwise in quarters, leaving them attached at one end. Rub the cut surfaces of the lemons with a little salt. Place 1 tablespoon of the salt in the bottom of a 1-quart glass jar. Layer the lemons in the jar alternately with the remaining salt, cardamom pods and peppercorns, pressing them with a wooden spoon as you put them in to release their juices. Pour in lemon juice to just cover the lemons.
2. Cover the jar and refrigerate, shaking the jar daily for 2 to 3 weeks. To use, rinse the salt off the lemons, scrape out the pulp and cut into pieces. Preserved lemons will keep for months refrigerated. Add 1 or 2 to chicken-and-olive stews, couscous, tomato salads or lamb dishes.