Last weekend, we spent a weekend out of the city in Ojai, California. I came back with a bag full of Eureka lemons picked off of the trees at the place we stayed. That's why I can call these homemade lemons. My cousin-in-law made them, or, allowed them to flourish, anyway.
This is my favorite kind of recipe, because it doesn't involve set amounts of things. Take a bunch of lemons, a bunch of salt, add in spices you think you will like to use on a chicken or fish dish a month from now, jam them all into a jar, seal, shake, wait, use. Love it.
Preserved Lemons Two Ways with Cardamom, Cinnamon, Bay and Peppercorns
Burwell General Store
Makes one six-ounce jar of spiced lemons and two 3/4 liter jars of plain lemons.
