I'm not sure why I don't do these more often. Preserved lemons are so simple to make. They also add something incredible to a heavily spiced dish. Have you ever tried them? They take about 10 minutes to prep. And they are fairly flexible as well. But, then, you have to be patient for about a month. That's the hardest part. I've done them with bay leaves; I've done them plain. For this version I decided to add in some coriander seeds, cloves, and peppercorns. I can't wait to see how they turn out. Ingredients makes 1 pint 3 to 4 organic lemons (you want to be sure that you are using organic lemons since you'll be eating the peel) 5-6 t sea salt 1/2 t coriander seeds 2 whole cloves 1/2 t peppercorns water olive oil Procedure The number of lemons that will fit into your jars will vary, depending on the size of your lemons. I squeezed four into this batch. Trim the ends off each lemon. Quarter each lemon, slicing them...