Preserved Lemons. Dude. The greatest thing:
lemons (twice as many as will fit in the jar)
Put a lemon stem end down on a cutting board. With a sharp knife slice it as if you were going to cut it in half, but stop 1/2 inch from the bottom. Make a perpendicular cut stopping 1/2 inch short of the stem again so it is quartered, but still intact. Over a bowl of kosher salt, hold the quarters open, stuff as much salt in as you can, and let the extra salt fall back in the bowl. Put the cut side up in a sterilized, bone dry jar. Repeat until the jar is stuffed with salted lemons. Put a lid on the jar and leave it on the counter overnight. In the morning, juice the remaining lemons and fill the jar to the brim with juice, making sure the lemons are submerged. Put a lid on, just finger tight (you want air to be able to escape) and place in a dark spot, but not in the refrigerator. For the next week, turn and shake the jar once a day to redistribute the salt. Do it for a month and then enjoy!
They have a million and one uses, but I’ve taken to adding them (minced) to things I might used to have used bacon in: they punch up the flavor and give you salty hit here and there keeping things interesting for your palette.
BONUS PLAY: Preserved Lemon Puree. Take the rinsed rind from three preserved lemons, blend with 1/2 cup water. When pureed, mix in 1 tablespoon olive oil. Store in the fridge in a glass jar covered with a layer of olive oil and it will last for several months. Add to anything that likes salt and lemons to ratchet the flavor up a level. Deviled eggs, dip for artichokes, crab, salad dressing. Add to mayo… You got it!