Preserved Lemons Recipe
A classic Middle Eastern condiment.
Sterilize a 1 quart / 1 litre preserving jar.
Wash the lemons.
Juice half of them; set juice aside.
Cut the remaining 6 lemons into quarters, starting from the top but don't cut all the way through to the bottom (e.g. leave the quarters attached to each other at the bottom.)
Into the centre of each cut lemon, put some salt, then press them lightly shut again. Fill the jar with half of the salt you still have to work with and pack the 6 lemons in along with the bay leaves.
Toss together the allspice, coriander seeds, sugar and star anise, and put this in the jar around the lemons and on top of it. Pour the lemon juice on top, and seal the jar.
Store for 1 month before using. Turn the jar upside down, then back to right-side up, once each day.
Use a coarse salt such as Kosher salt or a chunky, crystal sea salt. You'll need about 1 1/2 cups (12 oz / 350g) of it. Don't use fine table salt; too much of it will go into the lemons. You only use the peel of the preserved lemons; you discard the flesh, wash excess salt off the peel. Slice or chop the peel finely to use in dishes. Use up within 3 months.