Fermented or Brined Lemons
They are popular in Italy, Morocco and many other areas of the world. I made a Moroccon stew last week and it just begged for a wedge of these salty, sour treats.
Even though Meyer lemons are not in season, I'm going to try making some with regular lemons. And if it works well, I will stock on Meyer lemons when they become available. They will keep for up to a year in the fridge.
Have any of you tried making these? Or have any of you world travelers experienced them in your travels? Or in a local restaurant?
Here is a link to an article I found online. I see Alice Waters also has a recipe that is used in her restaurant. The brined lemons are just lemon and salt. The spiced lemons include cloves and other seasonings.
Here is a link that might be useful: Fermented Lemons