Preserved Lemons - Memories of a Summer We Didn't Have

This year's summer left a lot to be desired. Only two weekends from June 1 were rain free; on the days that it didn't rain, it wasn't warm. And the less said about the washout that was Canada Day, the better. It is now officially autumn, and with the threat of another bone-chilling winter ahead of us, why not remind yourself of what summer could have been with some preserved lemons? Pickling lemons supercharges their flavour, giving them a zing that you don't get from regular lemon juice or zest. A staple in Moroccan and Middle Eastern cuisine, they're great chopped up in salads and salad dressings, pestos, guacamole, hummus, and salsas; and in any chicken or fish recipe that requires lemon. And the best part about preserved lemons is that they are very simple to make, allowing you time to enjoy the nice weather we are currently experiencing.

Ingredients:

lemons
salt (kosher perferred, sea or table is fine)
water that has been boiled and cooled

1. Wash the lemons, then trim the nubs off both ends of each lemon. Quarter each lemon, slicing them down just over three-quarters of the way to leave the slices attached at the end. Put one teaspoon of salt into the cavity of each lemon.
2. Place about 5 g of salt into the bottom of a sterilized canning jar. Put one of the lemons in the jar, cut-side down, pressing firmly to squeeze out the lemon juice. Sprinkle another 5 g of salt on top of the lemon. 
3. Repeat the process of stuffing a lemon into the jar and topping it with salt. The jar should be halfway full with lemon juice. If needed, squeeze some additional lemon juice into the jar to bring it to the halfway point (don't waste that lemon; slice it and stuff the slices into the jar). Once there is no more space in the jar for more lemons,  pour the water into the jar to fill it to the top.
4. Screw the lid on the jar and store it in a cool, dark place at room temperature for three days, shaking it and rotating the jar a few times per day. After three days transfer the jar to the refrigerator and let them sit for at least a month before using (the longer you let it sit, the better). The lemons can be stored in the fridge, or in that dark, cool place they were left to pickle in for at least 6 months. Whatever dish you use them in, be sure to discard the pulp and to thoroughly wash the peel you use to remove any excess salt.

Mother's Day Limoncello

Just because everyone's favourite Hallmark holiday is several weeks away doesn't mean it's not a good time to think about what you should give dear old Mom as a present. And what would be better for the woman who fed you, and put up with so much of your crap, than a homemade lemon liqueur popularized in Italy over a century ago. Traditionally made from the zest of lemons, it is steeped in grain alcohol until the lemon oil is released. The resulting yellow liquid is then mixed with a simple syrup. Served chilled as an after-dinner digestivo, it`s perfect for sipping after the dinner you made or took your mom out to, or for when you and mommy are sitting around shooting the breeze on a warm day.

20 lemons
1.75 L Everclear or 100-proof vodka
sugar
water

1. Wash and peel the lemons with a sharp paring knife to remove all the white pith from the inside of the peel (it gives the limoncello a bitter taste), or a microplane to remove the zest from the lemons. Put the skins or the zest in a clean glass or plastic container large enough to hold at least 2.5 litres.
2. Add the alcohol and seal the container. Wrap it in plastic and then in aluminum foil (to shield it from the light), and let it sit in a cool place in the back of the cupboard or in the basement for 2 to 4 weeks (the longer, the better). Shaking the container at various times isn't necessary, but it won't hurt.
3. After the infused alcohol has sat for a period, make a simple syrup by combining 475 mL water with 400 g sugar in a saucepan. Bring the mixture to a boil, stirring frequently, for 2 to 3 minutes. Let the syrup cool completely by placing the pan in an ice bath.
4. Strain the peels out of your alcohol mixture (you will have to do multiple strainings if you used lemon zest) and stir in the simple syrup. Divide your limoncello into bottles, seal, and let them sit for 7 to 10 days to let the syrup marry with the lemon-infused alcohol.
5. Store your homemade after-dinner drink in the freezer, and serve in pre-chilled glasses or small ceramic cups.