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Preserved Lemons

4-5 large lemons thick skinned
2/3-1 cup coarse sea salt
1 tablespoon of pink peppercorns
1 cinnamon stick, 2 inches long
2 bay leaves
1 to 1 1/2 cups lemon juice
olive oil

Wash and dry the lemons. Cut them in quarters or eights without
detatching the pieces completely at the stem end. In a bowl toss
the lemons with the salt, pressing down on the lemons to extract
most of thier juice.

Place the salt-coated lemons in a 1-1/2 quart jar. Add the pink
peppercorns, cinammin stick, bay leaves, and fill the jar with
enough lemon juice to cover the lemons completely. You may need to
add a llittle more lemon juice and salt to fill the jar. Cover and
keep in a cood, dry place for 2 weeks, shaking the jar everyday.

To store, top with a little olive oil and keep in the refrigerator.
To use, discard the juicy flesh, wash the pith and skin under cold
water and chop. (Although i eat the juicy flesh)

Preserved lemond will keep up to 6 months. They become very sopur
after that. This recipe makes 1 1/2 quarts


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