Preserved Lemons
['4 lemons', '2/3 cup sugar', '7 tablespoons kosher salt', '1 teaspoon crushed coriander seeds', '1/4 teaspoon ground turmeric', '1 clove']
Boil 4 scrubbed lemons until softened, 10-12 minutes.
Transfer lemons to a bowl of ice water. Reserve cooking liquid.
Using a paring knife, deeply score lengthwise 4 times, leaving lemons intact.
Whisk 2/3 cup sugar, 7 tablespoons kosher salt, 1 teaspoon crushed coriander seeds, 1/4 teaspoon ground turmeric, 1 clove, and 3 cups hot cooking liquid in a bowl. Transfer lemons to a 1-quart heatproof jar and add brine. Cover and chill at least 2 weeks.
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