Â½ C. kosher salt
1 T. cardamom pods
3 bay leaves
1 C. lemon juice or more, if needed
Cut lemons in quarters lengthwise, leaving stem end attached. Rub the flesh with some of the salt. Place 1 T. salt in bottom of 1-quart glass jar. Place lemons in the jar, alternating with remaining salt, cardamom pods and bay leaves. Pour in enough juice to cover the lemons. Cover tightly. Let stand about 3 weeks, shaking the jar daily to redistribute salt.Â Preserved lemons will keep in the refrigerator up to about 6 months as long as they are covered with lemon juice.