Ingredients
1 T each coriander seeds, cumin seeds and whole black peppercorns
1/4 c. kosher salt
6 lemons
2 fresh bay leaves
Preparation
Toast 1 T each of coriander seeds, cumin seeds, and whole black peppercorns in an 8" skillet over med-hi heat until seeds pop, 1-2 minutes. Let cool and mix with 1/4 c. kosher salt in bowl. Quarter 6 lemons lengthwise so that they stay attached by 1/2" at the stem ends. Stuff lemons with salt mixture. Transfer lemons to a sterilized 1-qt. glass jar. Add 2 cups fresh lemon juice and 2 fresh bay leaves. Seal jar with a tight-fitting lid and set in a dark place, shaking jar every other day or so, until lemons are soft, about 1 month. Refrigerate after opening and use with 6 months.
