The holidays are over and it’s back to regular life. Real life. Mundane life. It’s time to tackle all those little projects that have been haunting you: the chipped paint, peeling caulk, the enormous pile of laundry.
Let’s start simple.
Let’s start with preserved lemon.
Why start with here? How are these for 2 good reasons?
First: You’d really like to be able to cross something off your to-do list and you’ve already come up with 5 reasons why today is not the day to bust out the caulk gun.
Second(and more importantly): Preserved lemon is really tasty and it will add a tangy bright spot to a bunch of upcoming meals. And seeing how it is officially the dead of winter, we could all benefit from a bright spot here and there.
Not much to it: a couple of lemons, salt, mason jar.
Cut a few vertical slits in a lemon. Are your hands as chapped as mine? Gloves would have been smart.
Sprinkle salt in the slits and rub the lemon flesh.
Place the lemon in a sterilized jar and cover with fresh lemon juice. Let it do its thing in the back of the fridge for a few weeks until you’re ready to to make a fragrant tagine, braise chicken with green olives, put together a killer couscous salad, or simmer a zippy risotto.
- 1 Whole Lemon
- 3 Tbsp. Kosher Salt
- Fresh Lemon Juice to Cover (juice of about 2 lemons)
- Sterilize a wide-mouthed mason jar.
- Cut 4 vertical slits, about ¾ inch deep, in 1 lemon.
- Rub slits with salt.
- Place lemon in mason jar and cover with the juice of remaining lemons.
- Refrigerate for at least 2-3 weeks.
- Rinse to remove excess salt. Finely chop peel and use in your favorite dishes.