Jars of sunshine (aka preserved lemons)

I am totally hooked on preserved lemons, adding them to everything from salad dressing, jeweled rice, marinade, sardine salad, and dips of all sorts. They are super easy to make, just requiring a bit of patience. Luckily, bright lemon quarters packed with garlic and spices make a lovely decoration while you wait.

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First clean or sterilize a large glass jar (running through the dishwasher is fine). Scrub your lemons, peel and slice a few garlic cloves, and assemble some kosher salt, bay leaves, pepper corns, cloves, and pepper flakes. You can just use kosher salt, and these would still taste great, but the other spices are fun to try.

Coat the bottom of the jar with kosher salt. Cut a few lemons into quarters and press firmly into the bottom of the jar. Sprinkle with some more kosher salt and add a bit of the spices and garlic. Continue layering in this way until the jar is nearly full. Juice the remainder of the lemons so that the lemon quarters are submerged. You may need to push down on the lemon quarters to really compact them. I will also drizzle a little olive oil over the top to further ensure that no lemons poke up into the air.

Next, wait. And wait. After about a month, the lemon rinds will become soft, the pulp will have a jelly like consistency, and the whole thing will smell tangy and funky and amazing. You can use the entire lemon, rind and all, to flavor all sorts of dishes.

Here are some lemons that have been hanging out in my cupboard for about 4 months.

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