I started using this recipe
but really, any type of cut up lemon immersed in salty lemon juice will produce the goods after 30 days of fermentation. Now I do half lemons with cuts on the side and pressed into the jar. The fermented skin becomes edible. Organic lemons are outrageously expensive but my wife is going to visit her parents next month, and they have 2 trees, her brother has another two, I should be getting enough for 5 quart jars.
Preserved lemons have a lot of applications. Stewing tough meats, all types of fish, and mixed bean salads all get a lot of flavor from them. I suppose any sort of mixed salads with meat/fish and veggies too, or perhaps in tacos. In salads the lemon pieces are best chopped or ground.
They are a pillar of Moroccan cuisine, and originally used in tagine pots to cook past their prime chickens. Old chickens are stringy, and the long simmer plus the acidity makes the meat tender, while the flavor is far superior to regular poultry. I cooked an old one only once, with preserved lemons olives carrots dried apricots onions and peppers, about 5 hours stewing with some wine and broth as liquid, came out phenomenal.
