Tis the Season to be Canning

Ok, not the canning per se of peaches, pears and raspberry jam but just as delicious.  This is a marinade that is fantastic on chicken and other meats.  The tartness of the lemon is balanced by the cinnamon and adds a certain oomph that isn't found in your typical lemon juice marinade.  The only setback to the recipe is it has to season for a month before you can use it so they may not be ready for this barbeque season this year.  Trust me though the wait is scrumptiously worth it. 

Spiced preserved lemons

Ingredients:

6     Lemons, washed

4     Tbsp kosher salt

2     Cinnamon sticks

1/2   Tsp coriander seeds

1/2   Tsp black peppercorns

2     Bay leaves

1     Tbsp olive oil

Preparation:

1. Quarter two lemons, but not all the way through – they should look like open flowers.
2. Sprinkle insides of cut lemons with kosher salt and place in a ceramic or glass bowl. Cover with plastic wrap.
3. Put a weight over lemons (like a can of tomatoes sitting in a bowl), and leave on counter for two days.
4. Pack lemons tightly into jar and add remaining salt, spices and bay leaves. Juice remaining lemons, pour into jar and top with olive oil. Make sure lemon juice totally covers lemons. Refrigerate for at least one month before using to allow flavours to develop. Then store in the fridge and use within one year.

-Enjoy-