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 sugar, salt, coriander, turmeric, clove, and 3 cups hot cooking liquid in a bowl. Transfer lemons to a 1-qt heatproof jar and add brine. Cover and chill at least 2 weeks.
Tags: bonappetit, condiment, fruit, lemon, make-ahead, misc, prep-school, preserved, preserving, vegan, vegetarian
