Citrus fruits are a key immune supportive food.(1) Loaded with vitamin C, electrolytes + trace minerals. Prepare with bitter greens, apples, shallots +cabbage. Preserve the rinds for a softer citrus, sweet treat or use in a traditionally madeMoroccan dish called Tagine.(2) This, is why we cook.
There's so many recipes that require citrus fruits as for adding a acid or brightness to the dish. But to showcase the actual fruit itself, preserving lemons seems like a worthwhile technique - and it isn't as complex you may think - patience is the key. Fermentation takes up to 8 weeks! The Nourished Kitchen has it figured out, along with other ways you can preserve and pickle different local foods that are only available only some seasons of the year. Meyer lemons are seasonal in California for most of January thru to late April, but that's a stretch. Let's savor the sweetness!
(1) BAUMAN COLLEGE NATURAL CHEF TEXTBOOK (2013) BAUMAN, E., ET AL.
(2) Charlottes kitchen diary