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?
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!
How to make preserved lemons with cardamom and bay leaves.
Preserved Meyer lemons to be used in Moroccan food and other dishes.
Do you preserve lemons? You should. And the salt left over when they're gone is pure gold.
Meyer lemons make great preserved lemons, a traditional Moroccan condiment that's divine in tagines, with lamb, fish or chicken.
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.