Picklin', preservin', jammin'

Now that I have a functional kitchen in San Diego, I've started getting around to projects I've not had the opportunity to launch, such as:  pickling stuff, preserving stuff, infusing stuff, and making jam out of stuff. 

Here are a few of my latest endeavors...

Pickles:

 

 

  

Preserved Meyer lemons:

Jalapeno infused tequila margaritas:

Preserved Lemons

Somebody recently over-purchased lemons. I'm not saying who. In any case, we had about 20 lemons lying around and Tim noticed that some of them were teetering on the edge. I needed a quick but tasty way to use up the extra lemons; to preserve them (har har).

I've always had preserved lemons on my list of to-dos. Once fully pickled, the preserved lemons are used in Moroccan dishes like tagines. They're super easy to make (prep lemons, coat in salt, squish in jar, let jar sit); I used the directions from Simply Recipes. I'm excited to try out some of the various options when mine are ready in a couple weeks... maybe this recipe for Israeli couscous with roasted butternut squash and preserved lemons? I'll keep you posted.