For people that want a lot of zest in their lives, this recipe makes lemon rinds edible. I used preserved lemons in a recipe for Moroccan Chicken Tajine With Couscous And Harissa. Using the spices is optional. Someone can reuse the lemon juice to pickle more lemons. I used RealLemon lemon juice. There are organic brands of lemon juice.
Follow The Link To The Recipe:
1. “Preserved Lemons,” Epicurious, accessed December 23, 2016, http://www.epicurious.com/recipes/food/views/preserved-lemons-231570.
2. Paula Wolfert: Couscous and Other Good Food from Morocco (New York: Harper and Row, 1987), 30.