I thought about making preserved lemons for years before I actually did it. You have to pack them into jars, then let them sit and ferment for weeks before you can cook with them. Who plans like that?
I do, now. Once I made them, using Eugenia Bone’s recipe from the book Well Preserved, I found that I can’t live without them, especially after I discovered this kale Caesar salad. Sadly, I do think you have to make your own. I bought a couple of different brands from my favorite Middle Eastern market, and the purchased ones tasted like a cleaning product.
You can find a recipe for the lemons here, but do take a look at the book. Bone has ideas for lots of very special things to preserve in small batches, perfect for a novice or an experienced canner. The way things are going, it feels like the end times are nigh. Perhaps we'll enjoy them more with some nice things to have on our toast, with fancy cocktail cherries, or with bright, salty lemons.