Classic Moroccan Preserved Lemons

Sterilize the 1-liter glass jar and lid by boiling them in water for 10 minutes or running them through a dishwasher sanitize cycle. Allow to air dry completely.

Thoroughly scrub the lemons under warm running water to remove any wax or debris. Trim the very tip of the stem end (the 'nipple') off each lemon.

Hold a lemon upright on its base. Slice downward vertically as if halving it, stopping about 1 cm (0.5 inch) from the bottom base. Rotate the lemon 90 degrees and make a second vertical cut, again stopping before the base, creating an 'X' shape where the quarters remain attached at the bottom.

Gently pry open the lemons and generously pack the insides with coarse salt, using about 1 tablespoon per lemon. Close the lemon to retain the salt.

Pack the salted lemons tightly into the sterilized jar one by one. Press down firmly on each lemon to release its juices and eliminate air pockets. Add the bay leaf and peppercorns (if using) halfway through packing.

Pour the additional fresh lemon juice into the jar until the lemons are completely submerged. Leave about 1-2 cm of headspace at the top of the jar.

Seal the jar tightly and store in a cool, dark place (room temperature, approx 18-22°C / 65-72°F). Shake the jar gently once a day for the first week to distribute the salt.

Allow to cure for at least 3 more weeks (4 weeks total) until the rinds look translucent and the texture is soft. Once cured, transfer to the refrigerator.