One of my springtime rituals is to make preserved lemons. They’re traditionally a staple of North African cooking, but I like their briny, pickled flavor in quick, zesty relishes for grilled fish or chicken; mixed in vinaigrettes; or stirred into a soup or salad. I hear that they’re also fabulous in martinis. Preserved lemons are fresh lemons that are packed with salt, covered with lemon juice and left to cure for one week to one month (depending on who you listen to) until the rind is soft, plump and has lost its bitterness.

Making them is simple:
1. Quickly sterilize a quart-size canning jar by immersing it in boiling water for one minute.
2. Wash the rinds of your lemons (preferable organic or Meyer lemon, although any grocery store lemon will do).
3. Cut four lengthwise slices in them, from the top almost to the base.
4. Rub the inside of the cut lemon generously with kosher or sea salt.
5. Stuff them in a jar and cover with fresh lemon juice.

I’m leaving mine out at room temperature for one month and flipping the jar over every day. I’ll then refrigerate them for up to one year (or until I’ve eaten or given them all away). If you need immediate gratification, you can also buy them pre-made in specialty food stores.

When you’re ready to use them, remove a lemon (or just part of it), rinse to remove excess salt, wipe off any of the harmless white bloom, chop up the rind and add to food for its unique pickled lemon flavor. You can use them in one of Food Network’s 24 preserved lemon recipes, or check back later this summer and I’ll tell you what I’ve been doing with them.