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"We love using preserved lemons in the &lt;em&gt;BA&lt;/em&gt; kitchen, and &lt;a href=\"http://rolfanddaughters.com/\" target=\"_blank\"&gt;Rolf and Daughters&lt;/a&gt;\u00A0chef\u00A0&lt;strong&gt;Philip Krajeck&lt;/strong&gt;'s recipe makes the best we've ever tasted. They take 10 minutes to prep and need only two weeks to cure. Sure, you can buy preserved lemons at specialty stores, but when the end result is this good, we say make your own. Boil &lt;strong&gt;4 scrubbed lemons&lt;/strong&gt; until softened, 10\u201312 minutes. &lt;strong&gt;Transfer lemons to a bowl of ice water.&lt;/strong&gt; Reserve cooking liquid. Using a paring knife, &lt;strong&gt;deeply score lengthwise 4 times&lt;/strong&gt;, leaving lemons intact. &lt;strong&gt;Whisk 2/3 cup sugar, 7 Tbsp. kosher salt, 1 tsp. crushed coriander seeds, 1/4 tsp. ground turmeric, 1 clove, and 3 cups hot cooking liquid in a bowl.&lt;/strong&gt; Transfer lemons to a 1-qt. heatproof jar and add brine. Cover and chill at least 2 weeks. This recipe easily doubles or triples, and the lemons will keep up to a month. Use one big jar or pack the lemons into several smaller ones. We can't think of a better hostess gift. Or do as Krajeck does:\u00A0\"Seed whole preserved lemons, pur\u00E9e them with lemon juice, and blend in olive oil,\" he says. \"It's a great condiment for grilled fish.\""^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/sunshine-in-a-jar>