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?
This is a recipe for preserved meyer lemons, which is a key ingredient in many North African and Indian dishes. It's also a great way to preserve winter citrus!
Lamb leg brined, rubbed, and smoked with Moroccan spices and made into Reubens on homemade sourdough rolls with preserved lemon mustard, red cabbage-carrot pickle, and homemade feta mixed with mozzarella. Whew.
Preserved lemons add tang and saltiness to many Mediterranean dishes. You’ll need to begin this recipe the night before, by soaking the lemons. Via Chow.
Preserved lemons take minutes to make, but they take weeks to cure. There is, however, a compromise, a way to enjoy something pretty close to the authentic preserved lemon experience in much less time. Via NY Times.
