Because regular lemons are great… but salty, tangy, fermented lemons are pure culinary poetry. Let’s be honest—preserved lemons sound like something you’d find in a dusty cookbook next to “aspic” and “lamb molded in gelatin.” But don’t be fooled. These salty-sweet, savory little flavor bombs are the secret weapon of chefs, home cooks, and anyone trying to jazz up a Tuesday night tagine. The good news? You don’t need to fly to Morocco or visit a fancy spice shop to get them. You can make your own DIY preserved lemons at home with just salt, lemons, a jar, and a little patience. What Are...