Serena'S Preserved Lemons

• 8 firm lemons
• 2 tablespoons pink peppercorns
• 1 tablespoon black peppercorns
• 3 tablespoons whole white peppercorns
• 1 1/2 teaspoons whole cloves
• 1 1/2 teaspoons whole coriander seeds
• 3 bay leaves
• 3 large unpeeled garlic cloves
• 9 tablespoons salt (see above)
• 2 cups fresh lemon juice (approximately 12 lemons)

1. Use a pan that will hold all four Ball jars and their lids. Fill the pan with water to cover the jars and bring to a boil. Keep boiling for 20 minutes, topping up as needed. I have started putting some long handled tongs in the boiling water too, just to be sure.
2. Holding the tongs with a cloth, use them to remove the jars and lids and lay the jars sideways to air-dry.
3. Wash the lemons and cut into vertical quarters. Pack the lemon quarters, interspersed with the salt, spices, bay leaves and garlic into the cooled jars.
4. Add 1/2 cup lemon juice to each jar and top up with cold water. Tighten the lid and give the jar a good shake to help melt the salt.
5. The next day, check that the lemons are not above the liquid. If they are, add equal parts fresh lemon juice and water to fill the jar. Tighten the lid again, shake again and leave in a cool place (not the fridge) out of the sunlight to mature. The lemons will be ready in 6 weeks and will last for a year.

lemons, peppercorns, black peppercorns, whole white peppercorns, whole cloves, coriander seeds, bay leaves, garlic, salt, lemon juice

Taken from www.epicurious.com/recipes/member/views/serenas-preserved-lemons-50071992 (may not work)