Preserved lemons two ways, by Alexandra Cooks. The longer they sit, the better the flavor. (If a piece of lemon isn't covered, it develops a white mold that's harmless & just needs to be washed off.) Before using, scoop out & discard the pulp, then rinse the lemon peel under the tap to get rid of the salt. A jar of preserved lemons - lemons, salt, & juice - can also be puréed & stored. Use spoonfuls of the puréed preserves in various dishes.
I love having preserved lemons on hand to add a little salty zing to grain salads, pastas and more, but sometimes the giant jar crammed into the back of my fridge seems to take up more space than it's worth. That's why I love this idea from Melissa Clark — via Marisa McClellan of Food in Jars — instead of storing them whole, puree your preserved lemons into a flavorful paste. It is easy to use and takes up less space in the refrigerator.