Today I want to introduce you to preserved lemons in salt, a recipe typically from North Africa and the Middle East that I saw on Rainers Soulkitchen's Instagram profile. They pair excellently with Moroccan tagines, meat, fish, fruits, vegetables, and desserts—the possibilities are truly endless. I prepared them with coarse sea salt and organic Sicilian lemons, and in my version, I added bay leaves, Sichuan pepper, coriander seeds, cloves, and in one jar, hot chili pepper, thanks to a friend's advice. To prepare them, you need to sterilize the glass jars, wash the lemons well, and make a cross incision while keeping the wedges attached. You can do this if you use rather large jars; otherwise, divide the wedges. Place a tablespoon of coarse salt in the cuts. Insert them into the jar, pressing them to help release the juice that should cover the lemons. At this point, they are ready, or you can add the spices you prefer as I did. Close with the lid and let them rest for at least a month in a cool, dark place, making sure to turn them occasionally and check that they are covered by the liquid. Once the jar is opened, store it in the refrigerator. To use them, rinse the wedges under running water to remove excess salt. Just imagine the aroma and the more intense and concentrated flavor!!! Did you know about them???