Preserved Lemons

An ingredient found in Moroccan dishes such as lamb, chicken, or vegetable tagines/stews and couscous, the rind of preserved lemons adds a salty-sweet flavor that's more mellow than the flavor of fresh lemons.

The dwarf Meyer lemon tree (more like a small bush) in my yard had a couple of ripe ones, so I thought I'd give it a try.  All of the recipes I found for preserved lemons were all similar and involved the same simple ingredients: lemons (preferably Meyer), fresh lemon juice, and Kosher salt.  I ended up using the Epicurious.com quick five-day method.  

I made this jar yesterday, so I'll let it sit at room temperature for another four days before adding some olive oil to the jar and chilling.  So easy to make.  

Hoping it turns out well so I can then use them in a spinach dish (another quick easy one).  Saute spinach in butter with garlic and hot pepper flakes.  Add preserved lemons to warm.