I love preserved lemons. If only our lemon tree would be a good citrus, and grow some darn lemons. These came from a fellow member of The Urban Homesteading Club, whose tree is much more obliging than our poor thing. Here is a written, rather than photographed, recipe for how I preserve lemons, if you prefer more words. After a few weeks or so of being sloshed about in their tight salty bath, you can start to use them. (If you don't turn them daily, don't worry too much, but I like to take a break once in a while, and this is a good excuse to stand still for a few moments). Simply remove one or two pieces from the jar, and put the rest of the jar into the fridge. Pull the flesh off each piece and discard. Rinse and finely chop the salty, zesty lemon rinds, to then be used in gremolata, or a myriad of salads, casseroles, stuffings, all sorts of things really. Maybe a cocktail even, which would be a very good way to take a break. Here is some more interesting reading about lacto-fermented lemons, preserved in salt!
