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?
Preserved Lemons, the secret ingredient to many Middle Eastern dishes, are easily made at home in a brine of salt and lemon juice. Add in the optional spices for an extra kick.
A new-to-me spin on preserved lemons with a new favorite, Aleppo Pepper.
Homemade preserved lemons are easy to make, far better than any you can buy in a store, and go well with anything from soups and stews to salads and seafood.
This one intrigued me when I first learning about, it is something that I've never seen in Ontario; However it seemed easy, safe, cheap, and more importantly a great way to use up excess lemons.
When it comes to herbs I’m no stranger to using salt as a method of preservation, but fruit is something entirely new for me! Not sure why it took me so long to try it out, but I'm so glad I finally did!
A perfect end-of-winter ritual to make the most of our Eureka and Meyer lemons.
This will transform lemons into wonderful ingredients for all kinds of foods, especially in northwestern African cuisine.
Looking for something a little different than preserved lemons? Try preserving tangerines! Here are three ways to spice up the simple salt and citrus combo.
Tart, musky rangpur limes are preserved in salt with juniper, lavender, and bay leaves.
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!