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Salt Preserved Lemons

February 23, 2011

Yes, it is true, I’m on a serious citrus kick.  Why not?  What better to brighten the palette on a dark and dreary winter day, than the vibrant colors and tart flavors of lemons, oranges, grapefruit, and lime?  Lemons are my current favorite. Last summer, in an act of manifest destiny, we cut down our lemon tree  to make way for a larger outdoor dining area.  Luckily our neighbors have supplied us with a steady stream of Meyer lemons to fuel each of my citric indulgences.  The latest…  Salt Preserved Lemons.

This recipe comes from my grandmother’s recipe file.  She, like me, sought out ways to celebrate each harvest and make it last.  The first time I made these, I had no idea what to do with them.  Luckily, they last a ridiculously long time in the refrigerator, so I had plenty of time to accumulate recipes. (After a year in the fridge, they still tasted fine, but I tossed them because it just seemed wrong to be eating something so old.)   They are used often in North African and Middle Eastern foods.  They can be added to dishes whole or you can remove the pulp and pith and add the preserved zest.

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