Have An Abundance of Lemons? Preserve Them!

Salt helps the bitterness of the rind and pith completely mellow out and bring forward that bright flavor. 

1 cup kosher salt

1/2 cup sugar

5-6 lemons

Combine salt and sugar. Cut lemons into quarters lengthwise. Pack in jar alternating layers of salt mixture and lemons. Cover and chill at least a month - they’ll keep for almost a year! Make sure to shake the jar around the first couple of days to distribute the mixture and brine. Rinse under cold water to remove excess salt and chop them up for whatever you’re creating! Eat the whole lemon, rind and all - just remove the seeds.

Cool ways to use:

-sauces and salad dressings - you can even blend them into a pesto!

-pasta - garlic, butter, preserved lemon, capers.. yum!

-tagines - chickpea stew, chicken tagine, cauliflower

-grain sides or salads - add preserved lemon to barley or farro

-top hummus, add to guacamole or salsa