Some time ago, over a year certainly, I came across a mention of preserved lemons.

Hmm, sounded good, I thought. And versatile. You could add them to lots of dishes and salads. Why don’t I try them?

I found a bunch of different recipes on the web, but I needed to order a canning jar, as I didn’t have any. Once I had a couple, I chose a recipe.

The recipes were all similar. Chop the top off the lemons, stick ’em in the jar, add salt, sugar, and fill with lemon juice. Variations included some additional spices or herbs. Stick the jar in the fridge for a month or so and you have preserved lemons.

So I made a jar of preserved lemons.

And they’ve been sitting in the back of my fridge ever since. 

I think I used them once. Maybe twice.

I forget that they’re there. 

Or I don’t know if they’ll work with this or that salad.

They sit there patiently in the back of my fridge.

Waiting.

I guess they’re still good.

I mean they’re preserved in that lemony acid so they don’t spoil. Right?