I have tried to make preserved lemons twice but they were inedible and ultimately discarded. This was several years ago so I don’t remember the exact recipes, but one was probably from the New York Times. The first attempt was WAY too salty. The second attempt was in the summer so the lemons were thick skinned with lots of nasty white pith.
I want to try again (third time a charm?), but was considering making a few changes. What are your thoughts on:
1) Slicing or dicing the lemons (instead of slicing most of the way through),
2) Using Meyer lemons which are in season right now
3) Also, any guidance as to how much salt to use?
4) Should the lemons ferment?
Any help will be greatly appreciated.
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