What are they good for? Any meat or veggie dish where you would use fresh lemons. They have an intense lemon flavor and best of all you can buy lemons when they are cheap and preserve them for when you want to use them.
What you will need.
Lemons
Kosher salt.
Oil (Olive works nicely but any oil will do)
A wide mouth jar
Put salt in the bottom of the jar.
Cut the stem end off the lemons, quarter and cover with salt.
Stuff lemons in the jar.
Put in a layer of salt.
Keep doing this until the jar is stuffed full.
Add the juice of one lemon to get the process going.
Gently add oil to the top of jar until you have a thin layer.
Close the jar and store in the fridge.
Turn the jar every 12 hours or so for a week.
Presto preserved lemons!
To use remove lemon, rinse, scrap the fruit and pith off and use the skin.
Add to rice pudding along with bay leaves and cinnamon for a bright taste of summer in the middle of winter.
Have you preserved oranges and limes? Do you have to use the entire fruit or can you just use the skins? What a great idea to always have lemon zest flavor around! Yesterday, I made an orange-scented apple raisin crisp, and the fragrance was divine!