Preserved lemons, or lemon pickle, is a staple in every kitchen from South Asia to the North African deserts. It's a condiment that adds vibrant flavor and nutritional goodness to just about any type of meat, fish or chicken. In Moroccan cuisine, it is used to garnish lamb or veggie tagines (a kind of hot pot dish). It's delicious on ice cream and sweet fruit pies or tarts, and turns an ordinary salad into a gourmet experience. The lemony flavor becomes intense and adds new notes to everyday dishes -- the ideal condiment to have on hand.
Makes about 1 1/2 cups The preserved version will last in your fridge for up to 1 year. You can reuse the pickling juices 2 or 3 times within a year. The Indian version of pickled lemons adds about twice the amount of salt, along with turmeric, fenugreek, and chili powder. The Safi version adds a cinnamon stick, coriander seeds, black peppercorns, and a bay leaf.