https://www.foodnetwork.com/recipes/jamie-oliver/salted-preserved-lemons-recipe-1955868
I just slice the lemon into 4 wedges (I don’t bother trying to keep it together) which I find packs into a jar more easily. Then I add enough salt to completely cover/surround the lemons, especially on top. This recipe is great with meyer lemons.
Sure! They’re excellent in stews, with grilled meats, in pasta, etc. I have also used them in lemonade and cocktails.
How do you preserve it once it reaches the tasty stage?
It pretty much stays there, you don’t need to do anything. I always keep it in a cupboard, out of direct sun. Other than that I don’t do anything. After a few years the flavor profile gets muted and it’s time to make a new batch.
They look great! You’re right, they’re perfect when they get to that stage. Takes a bit of time, but worth it.