Yesterday our household took another step toward normality when I (finally) got around to making some preserved lemons. Preserved lemons have been a nearly permanent fixture here since I first discovered them about 10 years ago. Frustratingly, they need to sit for a month to do their thing, so it's another lesson in patience. But it's definitely worth it!
My method is based on Stephanie's from The Cook's Companion, but I tend to opt for the lemon and salt only, mainly because I'm lazy. Stephanie adds bits of bay leaf, cinnamon stick and cloves to hers which are delicious, but these are pretty good, too!
1kg lemons, scrubbed and quartered longways
Add 1 tbsp salt to the bottom of a sterilised 1L jar (or 2 smaller ones). Place the lemons and the rest of the salt in a large bowl. Massage the salt into the fleshy part of the lemons, extracting most of the juice. Pack the lemon quarters into the jar with the skin side out, as tightly as you can. Cover with as much of the remaining juice and salt as possible then put the lid on. Wipe any salty juice off the outside of the jar and leave in a cool spot (not the fridge) for at least one month before using.
And on an unrelated note, apparently green crayons taste delicious....?