Preserved Lemons

I saw this on http://www.saveur.com, and thought that this is something I would like to do someday.

Preserved Lemons

As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.


ENLARGE IMAGE: Credit: Todd Coleman
MAKES ABOUT 1 QUART

Ingredients

6 medium lemons
¼ cup kosher salt
2 cups fresh lemon juice
1 tsp. whole black peppercorns
1 tsp. cumin seeds
½ tsp. coriander seeds
½ tsp. nigella seeds
¼ tsp. fenugreek seeds
8 whole allspice berries
1 stick cinnamon
1 bay leaf

Preparation

1. Quarter each lemon lengthwise so that it stays attached by about ½" at the stem end. 
2. Place lemons in a bowl and stuff with the salt. 
3. Transfer lemons to a sterilized 1-qt. glass jar and add the lemon juice, peppercorns, cumin, coriander, nigella, and fenugreek seeds, allspice, cinnamon, and bay leaf; seal with a tight-fitting lid and set aside in a dark place, shaking jar every other day or so, until lemons are soft, about 1 month. 
4. Refrigerate after opening, and use within 2 weeks.