Preserved Lemons

Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own citrus juices. It’s a simple but fascinating process using the lacto-fermentation method of food preservation that adds wonderful flavor to recipes. Learn how to make preserved lemons and other types of preserved citrus, take a jar home, and see how they’re used in delicious cooking with Jason Frishman, fermentation instructor and co-owner of the FolkFoods business at the Burlington Summer Farmer’s Market.