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?
Time for preserved lemons. Traditionally, this Moroccan preparation uses simply lemons and salt. I like it with spices. Try it on plain, roasted chicken. Try it on a baked fatty fish with fresh mint. Chop it and toss it into a salad.
Preserve the tang of winter in this fabulous condiment! Use preserved lemons in any dish you would use lemons and salt. Blend them up in hummus, use in dressings, add to stews with chicken or lamb. Start using them and you’ll find a million uses!
Transform regular old lemons into a savory, tangy, yielding condiment that acts as serious flavor player. All you need is a jar, some lemons, a whole lot of salt and time.
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.
