Preserved Lemons with Cardamom
6 small Meyer lemons (or other small organic variety)
1/2 cup kosher salt
4 cardamom pods
2 bay leaves
1 cup lemon juice or more, if needed
Cut lemons in quarters lengthwise, leaving stem end attached. Rub flesh with some of the salt. Place 1 tablespoon salt in bottom of 1-quart glass jar. Place lemon quarters in jar, alternating with remaining salt, cardamom pods and bay leaves. Pour in enough juice to cover lemons. Cover tightly. Let stand about three weeks, shaking jar daily to redistribute salt.
Preserved lemons will keep in refrigerator up to six months, covered with lemon juice.