TIL there's such a thing as salt cured lemons. Thanks!
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Sure! They're excellent in stews, with grilled meats, in pasta, etc. I have also used them in lemonade and cocktails.
Mine, just done in August. The liquid just got syrupy about a week ago, that's when they really get tasty.
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.