Preserved lemons are a staple in North-African cuisine, but store-bought versions are sometimes disappointingly bitter. This recipe is relatively quick to make, and the results are fantastic.
Wash and thoroughly dry the lemons. Cut into quarters, remove any apparent pips, and set aside.
Coarsely crush the coriander seeds. Roughly chop the thyme sprigs. Mix all the ingredients together, except for the lemons.
In a clean and dry jar, sprinkle an even layer of the salt mix. Place a few lemon wedges in a single layer on the salt, sprinkle with more salt, and continue until all the lemon wedges are in the jar.
Finish with a generous layer of the salt mix. Seal the jar, and keep in the refrigerator.
After about a week, a layer of brine should have formed at the top of the jar. Shake the jar to ensure even distribution of the brine, and ensure that the lemons remain under salt or brine: you may need to push the lemons further into the jar, or add some salt mix.
The lemons will be ready to use after a month, but will reach their best flavour after 4 months of brining. As long as the lemons are kept in brine, they will keep indefinitely in the refrigerator.
Try varying the flavour by using different spices.
«Once you've used up the lemons, the brine can be re-used to preserve a second batch of lemons, or can be used as a seasoning instead of salt or soy sauce. Try to use unwaxed and/or organic lemons for this recipe.»