Preserved Lemons

1. Prepare and Salt the Lemons

Slice each lemon crosswise and lengthwise, but do not cut all the way through; the lemon should remain whole but quartered. Generously sprinkle each lemon with kosher salt, using about a tablespoon per lemon. Place the salted lemons into a dish, cover them loosely, and leave them at room temperature for one week. The lemons will soften and release their juices, creating a tangy brine.

2. Jar and Spice the Lemons

Transfer the salted lemons into a jar, ensuring they are snugly packed. Add the whole coriander seeds, peppercorns, and, if desired, the chiles de árbol or crushed red pepper flakes. Pour the accumulated juices over the lemons. If necessary, squeeze additional lemon juice to cover them completely. Seal the jar tightly and store it in a cool, dark place for three weeks, allowing the flavors to meld and the lemons to become tender and aromatic.