Salt-preserved lemons are a surprisingly versatile pantry staple. Preserve lemons by soaking in lemon juice or oil and salt. The rind will soften and lose its bitter taste and become sweet while fermentation enhances the natural tartness. Always rinse lemons before use.
Yields 1 quart
About 7 thick-skinned lemons, such as Lisbon or Eureka, plus 1-2 extra
Kosher or sea salt