Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
One of the many delectable ways to use Meyer lemons. Making your own mustard is easy and inexpensive, and fermenting it makes it that much healthier.
Quick and easy preserved lemons, perfect for adding to Moroccan spiced dishes and stews etc.
Bay leaf, peppercorns and cinnamon add complex flavor to the standard salt-cured lemons. They make a delicious addition to tagines, soups and stews.
Widely used in North Africa as well as Southeast Asia, salt-preserved lemons are a surprisingly versatile pantry staple.
If you've ever been to Italy, especially the Amalfi Coast, you've probably had a glass of this sweet, lemony liqueur at the end of a meal. Not only delicious, it is also very easy to make, especially when lemons are in season during the winter.
Beautiful gems of dehydrated lemon slices. Add them to some warm water for a refreshing mini fall cleanse!
A fine-textured meyer lemon marmalade that tastes surprisingly like lemon drops! Bonus: a primer on how to supreme citrus fruit.
This limoncello makes a delicious dessert drink as well as a zesty topping for frozen yogurt, ice cream, sorbet, white cake and other delectable dishes.
Basil Lemonade Jelly. This tangy and refreshing jelly recipe will have you looking forward to breakfast.
When summer fruits start rolling in, you might want to roll out this small batch of pectin booster. Add this apple and lemon pectin concentrate to your batches of low-pectin fruit jam.