Redolent of chilies, fenugreek, ginger, mustard seeds and sesame oil, this pickle perks up Indian food and just about anything else this side of dessert.
I actually can it, processing for 10 minutes in a boiling water bath. If you're lucky enough to get a jar from me, be sure to store it in the fridge once it's opened.
We still had dozens of lemons, and we'd been curious about preserving lemons in salt and lemon juice, Maghreb style. We found a great recipe in Paula Wolfert's iconic "Couscous and other Good Food from Morocco."
This recipe went against all my beliefs about preserving foods: you don't boil the jars after filling them AND you leave the jars on the kitchen counter for a month or so, turning them upside-down every morning. ACK!
Here's a link to a web how-to on just what to do with your preserved lemons once they're done. Some delicious ideas! More about Moroccan Preserved Lemons