I have become fascinated with preserved lemons. I read an article last year when I had a surplus of lemons and made up a batch. And then they sat in the fridge forever because I didn’t know what to do with them.
This year we’re eating them in everything from tuna salad to tagines to scrambled eggs. They’re especially good chopped into salad dressing. They add just a bright touch without being overwhelming.
Make sure your jar is clean. Cut lemons into quarters and layer them into a jar with kosher salt. Use lots of salt! Squish down the lemons to release the juice until the level is above the lemons and salt. Use more lemon juice if you have to. Then set the jar in a sunny window. Shake it and turn it everyday. In 3-5 weeks the rinds should be soft. To use them, discard the flesh and rinse the peel — enjoy!