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?
After three months in the sun, these lemons will be ripe for making Vietnamese Salty Lemonade, called Chanh Muối.
Salty lemons are a'right. But if you really want your preserved lemons to say Pow! make these.
Preserved Lemons are an easy way to bring fresh, bright flavors to your kitchen.
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.