Preserved Lemons With Cardamom

• 7 lemons
• 1/2 cup kosher salt
• 1 tablespoon cardamom pods
• 2 teaspoons black peppercorns
• 1/4 cup fresh lemon juice, plus more if needed

1. Cut the lemons lengthwise in quarters, leaving them attached at one end.
2. Rub the cut surfaces of the lemons with a little salt.
3. Place 1 tablespoon of the salt in the bottom of a 1-quart glass jar.
4. 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.
5. Pour in lemon juice to just cover the lemons.
6. Cover the jar and refrigerate, shaking the jar daily for 2 to 3 weeks.
7. To use, rinse the salt off the lemons, scrape out the pulp and cut into pieces.
8. Preserved lemons will keep for months refrigerated.
9. Add 1 or 2 to chicken-and-olive stews, couscous, tomato salads or lamb dishes.

lemons, kosher salt, cardamom pods, black peppercorns, lemon juice

Taken from cooking.nytimes.com/recipes/7194 (may not work)