Moroccan-Style Pickled Lemons, Preserved

Ingredients:

• Large Moroccan lemons
• Dill seeds
• Cinnamon stick
• Coriander seeds
• Peppercorns
• Bay leaf
• Sea salt

Preparation:

1. In a bowl, mix the spices with sea salt. Cut the lemons crosswise, almost to the base, but keeping the pieces together.
   
   Fill the cut areas with salt and pack the lemons as tightly as possible into an airtight jar. The tighter the lemons are packed, the more appealing they will be, and you won't need to use as much salt.
2. Lemons will be ready after one month and can be stored for about 2 years.
   
   Note
   
   The peel is edible. This recipe also works for preserving limes. You can also preserve oranges, but there aren't many recipes that allow for them. You should use sea salt, not table salt. Table salt is too strong and has a chemical taste.
   
   Innings: with rice or couscous - lemons will act as flavoring salt and impart a lemony aroma to the dish. Add to fish baked in foil.