Categories: Condiments, Moroccan, Fruits 
      Yield: 1 recipe 
  
      5 ea Lemons 
    1/4 c  Salt, more if desired 
      1 ea Cinnamon stick 
      3 ea Cloves 
           Coriander seeds, 5 to 6 
           Black peppercorns, 3 to 4 
      1 ea Bay leaf 
           Freshly squeezed lemon juice 
  
  If you wish to soften the peel, soak the lemons in lukewarm water for 
  3 days, changing the water daily. 
  Quarter the lemons from the top to within 1/2" of the bottom, 
  sprinkle salt on the exposed flesh, then reshape the fruit. 
  Place 1 tb. salt on the bottom of a sterilized one-pint mason jar. 
  Pack in the lemons and push them down, adding more salt, and the 
  optional spices, between layers.  Press the lemons down to release 
  their juices and to make room for the remaining lemons.  (If the 
  juice released from the squashed fruit does not cover them, add 
  freshly squeezed lemon juice - not chemically produced lemon juice 
  and not water.*) Leave some air space before sealing the jar. 
  Let the lemons ripen in a warm place, shaking the jar each day to 
  distribute the salt and juice.  Let ripen for 30 days. 
  To use, rinse the lemons, as needed, under running water, removing and 
  discarding the pulp, if desired - and there is no need to refrigerate 
  after opening.  Preserved lemons will keep up to a year, and the 
  pickling juice can be used two or three times over the course of a 
  year.