In Toast & Jam, Sarah Owens offers her readers a "gentle challenge, enabling you to bring better food choices into your life with intention." In the section on "Ferments, Pickles, & Cured Ingredients," she includes this recipe for preserved lemons to boost or brighten your meal.
Winter is high season for Meyer lemons, my favorite citrus to use in a variety of dishes ranging from sweet to savory. Their perfumed thin skins and complex flavor can be enjoyed fresh for only a short time, making them the perfect seasonal candidates for preservation. I prefer to make one neutral jar of preserved lemons without spice and several laced with aromatic flavors that remind me of navigating the exotic souks of the medina quarter of Marrakesh.
The following recipe can be adapted using other citrus as well: try common Eureka lemons, limes, clementines, or mandarins. Just be sure to use organic citrus to avoid the cocktail of sprays that most conventional fruits endure. The thinner the skin, the more likely you will want to quarter the fruit before salting. If using thick-skinned fruits, such as common lemons, limes, or oranges, you may slice them into ½-inch-thick rounds before salting and stacking them into jars slightly larger than the width of the fruit.