Preserved Lemons with Nigella

Ingredients

Instructions

1. 1

   Bring a large pot of water to a boil. Drop the lemons into the water for 2 minutes. Remove and cool.

2. 2

   Trim a thin slice off each lemon's top and bottom. Cut each lemon into quarters from the top, keeping the quarters connected at the base. Transfer the lemons to a large bowl. Toss with salt, working the salt into the inside of each lemon. Cover with plastic wrap and refrigerate overnight. The lemons will release juice.

3. 3

   Sterilize a quart container with a rubber seal and a wire latch. Put the lemons into the jar, smashing to release juice as you go and sprinkling each lemon with nigella seeds. Pour in the juice from the bowl. If there isn't enough juice to cover the lemons, add more fresh lemon juice until submerged. Seal the jar and refrigerate for at least 2 weeks and up to 6 months.

4. 4

   You can rinse the lemons before using, I usually don't - I just don't add any more salt to the dish I'm using them in. Remove seeds as you slice them.