A Jewish recipe

I always preserve both sliced lemons and lemons cut into wedges, so that I have the type I need for different dishes. I add the preserved lemons to marinades for chicken that's to be simmered and so on. The syrup can be used for dressings and quick pickles! Both the lemons and syrup can be used as very refreshing, delicious seasoning ingredients in all sorts of ways - these salted lemon slices are useful.You can preserve the lemons in salt only, but if you add just a little sugar, the salty taste will become milder. The lemons are kept at room temperature as they mature (about 2 weeks to a month), but when the weather is hot it's best to keep them in the refrigerator afterwards. During the winter you can keep them in a cool dark place. Recipe by Heartful Kitchen Rei

Because it's all the rage I added bay leaves since they go well with lemons.Although it may be common knowledge, since these can be preserved for a long time, be sure to thoroughly sterilize your jar.I recommend sterilizing the jar with a high-proof alcohol, such as gin or vodka. Recipe by coo&324

You can use preserved lemon for so many dishes! When your life gives you many lemons, let's preserve them so that you can enjoy the scent of fresh lemons for long time ✨

I got tired to chopping preserved lemon slices, so I just decided to blend everything into a paste.It's so delicious and versatile that sometimes I can't help using it the next day! Recipe by YUKI

Asparagus and lemon is a classic combination. But preserved lemons elevate this simple dish.

My daughter loves lemon dressing! This time I made it with the juice from preserved lemons. The lemon zest is just slightly fragrant and delicious.Since the garlic slices are used to add aroma to the dressing, it's okay if you remove it after it has soaked for awhile. You could also use a pinch of grated garlic! Recipe by Heartful Kitchen Rei

This recipe is a heavily Moroccan influenced dish. I added the juices of the preserved lemon instead of water. I also added honey and Cucumber. The rest is Moroccan.

This recipe is not mine, its found on www.moroccanfood.about.com.

I use salted lemons I keep on hand for flavoring. The taste of the dish varies depending on how long the lemons have been preserved, so adjust the seasoning before serving. The lemons become soft as they age and tend to fall apart if you stir them too hard. Remove the lemons before serving.I used chicken thighs this time, but this dish also has a nice, light taste when made with chicken breast. Coating the meat with flour and frying it results in a thick sauce that tends to burn easily. Be sure to keep an eye on it and adjust the heat as necessary! Be careful not to add too much salted lemon or the dish will be too salty. Recipe by Heartful Kitchen Rei

A tasty delicious meal. If you like cuisine from India and added fusion of the Southeast United States then this just might be for you. You can add or even substitute the sausage for shrimp. If you don't have preserved lemon brine you can use red wine vinegar to taste.