Juice of 4 lemons
250 grams of course seasalt
4 unwaxed lemons
1 tablespoon of corianderseeds, 5 juniper berries, 2 star anise, 6 black peppercorns.
Sterilize a jar (in the oven for 15 mins at 150 Celsius) and tip in the spice mix.
Cut of any stalks of the lemons. Cut 2 incisions into the lemons about 3/4 of the way.
Open up the incisions and sprinkle in some salt.
Put the lemons in the jar.
Add the remaining salt.
Add the lemon juice to the jar.
Top of with water until the lemons are submerged. Close the jar and shake vigorously.
Store in a dark cabinet for 4 weeks. Shake it every week. After 4 weeks the preserved lemons are done! To use, take a lemon out an wash the salt off. Then use as instructed in the recipe.