Preserved Lemons with Honey

This condiment has made its way into almost everything, from stewed greens to curry to veggies and polenta. I could just drink the brine!

3 pounds thin-skinned lemons
1 1/2 cups salt
1 T coriander seeds, lightly crushed
2 cinnamon sticks
2 lemon or bay leaves
1/4 cup honey
1 cup lemon juice
3 cups warm water

Cut lemons lengthwise into quarters, leaving them joined at the base.

Freeze and defrost the lemons. (This helps them cure faster.)

Stuff each lemon with 1t salt.

Put the lemons into jars, sprinkling each layer with salt and coriander. Place cinnamon sticks and bay leaves down sides of jar.

Mix honey, lemon juice, and water.

Pour honey mixture into jars to cover lemons. Screw on lids.

Process in boiling water for 6 minutes.

Store one month before opening.

Only eat the rind. Scoop off and discard the flesh.

From: Arthichoke to Za'atar