Jackson Hole Foodie’s Preserved Lemons

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The winter issue is off to the printer Monday. We ended up having to cut a few stories down to fit, and this recipe was one that didn’t make that cut. That doesn’t mean we don’t love it. So, just in time for the holidays, start making your preserved lemons now to give as host or hostess gifts. – Editors

Food lovers on my shopping list will receive a homemade gift from my kitchen. Moroccan-style preserved lemons are easy to make, take only three weeks to “pickle” and infuse so many dishes with a salty, intensely lemony edge. I like to pack my lemons into pretty jars and attach recipes cards of my favorite preserved lemon-enhanced recipes, like morel-smothered chicken, pasta with Brussels sprouts and lemony Caesar salad.

 

Time to Make: 15 minutes. Cost: Priceless.

 

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Cara Rank

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

Tom Evans
Haagen Dazs