This would be a good time to start some preserved lemons. Lucky if you’re in California and lemons are on the trees everywhere. My method is a little different from how these fine specimens look like they were made, but you can’t go wrong with just two ingredients: lemons and salt.
Wash and dry your lemons. Slit lemons lengthwise into 4 wedges, but don’t cut all the way through, stuff kosher salt into slits, pack tightly into a sterile jar, submerge in lemon juice, seal and wait at least a month. To use them, take just the rind, scrape off the pulp, rinse off excess salt, and add a tiny bit to vinaigrettes and stews for incredible flavor.
Who’s made these and how do you like to use them?