Some two or three years ago, I read for the first time about preserved lemons. I thought they sounded way cool as a condiment – they come out of Moroccan cuisine, and while I have no idea what that means, they apparently are best made from Meyer lemons, which I greatly love.
Here’s the story: you take 8-10 lemons, slit the sides, jam them together in a large jar with enough salt to choke a kosher horse, and after about three weeks, the skins become pickled and are apparently great in relishes or lemon-herb butters, in salads, to dress up cooked green veggies, and as a flavoring in soups. (FYI: Meyer lemon season runs for the next 3-4 months, so if you want to try preserving some, check out
this site for a more cogent description of the process.)
