I’ve been playing with my Tagine a lot lately. Simple to use, certainly turns all vegetables into exciting mouthfuls, thanks to Ottolenghi. I’m now preserving lemons.
All you need is an airtight jar, lemons and salt.
It takes about a month for the lemons and salt to work their magic and transform from salty lemons to preserved ones. When that time arrives, the question of what to do with them comes to mind. Really, they work well in nearly any savoury dish where you would add lemons or lemon zest,
Rinse well with water before using. It is typically the peel, not the flesh of the lemon, that’s used