Did you know that our good friend Sean of Punk Domestics fame is now the Food Preservation Expert over at About.com? It’s a really nice resource for All Things Preserve-y, and he’s been steadily adding new content. You should go check it out.
And while you’re over there, you can take a look at the little guest post I put together discussing a bunch of different ways to use up preserved lemon, including links to various favorite recipes around the web. So, use up that fermented salty goodness just in time to put up this year’s batch!
localkitchenblog.com 
Reblogged this on diongalaxy.
My mum does it with sugar instead of salt and we used to take a piece of lemon and a spoon of syrup from a jar and put it into a glass of water)) It would be like a homemade lemonade. Loved it.
http://www.stylebymosquito.com
love this♥
wow!!! I love this post, i have learn something new today. Thanks
The restaurant i work at does its preserved lemons with 75% salt 25% sugar. We use preserved lemons in a lot of sauces. The juice is something wonderful as well. One of the cooks likes to use the juice in a vinaigrette for family meal.
Reblogged this on Snewkeshet s2132.
I adore lemons because you can use them for so many different things. I never once thought about doing a jar preserve. So clever! Sounds like it would add that perfect touch of salty tang to any dish.