Preserved Lemons

Sprinkle a 1/4-inch-deep layer of salt across the bottom of a sterile 1-quart canning jar.
Nestle a layer of quartered lemons into the bottom of the jar, sprinkle liberally with salt, then repeat, adding the spices as you go.
Stop when the jar is about three-quarters full and squeeze the remaining lemons into the jarseeds and allso that the fruit is completely submerged in the lemon juiceandsalt brine.
(If you dont have enough lemons on hand, top the lemons off with freshly squeezed juice the following day.)
Set the jar out on a counter and vigorously shake it once a day for 7 to 10 daysduring this time it will start to bubble a little and the dried spices will swell back to their original size.
(Youll be surprised at the size of the cloves!)
Transfer the jar to the refrigerator and let the lemons continue to cure for another week before using them.
(The lemons will keep for at least 2 months in the refrigerator, though youll probably want to get into them sooner.)
When they have cured, unscrew the lid.
After a moment, they should smell sweet and citrusy.
An ammonia smell means theyve gone wrong somewhere along the line and should be discarded.
To use in stews, blanch the quartered lemons in unsalted boiling water for 10 seconds, just long enough to leach out a little of the salt.
For salads or quick-cooked dishes, scrape the flesh away from the peel, discard the flesh, and blanch the peel in unsalted boiling water.