I’m hesitant to even call this a recipe since you pretty much are cramming some lemons and salt in a jar, but it does create one of my favorite condiments, preserved lemons. They add in a ton of flavor to any dish they’re in and it’s a very specific flavor. You’ll know it if you’ve ever had Moroccan or Middle-Eastern food. They’re lemony and cured with a slightly sour note in there. It’s very different from a fresh lemon, but you still know it’s lemon. It’s the equivalent of how sauerkraut tastes like cabbage, but not at all like fresh cabbage.

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