I first heard about preserved lemons from my brother, Ben, who was raving about how easy it was to make them and how delicious they were in salads. Well, I ignored that for awhile (who knows why) until I started to see Meyer lemons at the market and then I could resist no longer.
Essentially, preserved lemons are made by marinating lemons in their own juice and adding salt then letting them sit for about a month. Afterwards you may use the rind in various dishes. Here, I've done them two ways: preserved in a herb salt water brine and also with only salt and lemon juice. The one preserved in a salt brine also had a cinnamon stick, star anise, cloves, peppercorns, and a bay leaf added. I made two jars preserved with only the salt and lemon juice adding a bay leaf and cinnamon stick to one of them. Now to wait 4 weeks until they are ready...
