11 Regional Pickles That Do More Than Just Add Flavor

9. Preserved Lemons (Morocco): Salt-cured citrus that deepens slow-cooked dishes

Preserved lemons are whole or quartered lemons packed in coarse salt and left to mellow in jars for weeks. The rind and pulp soften, and the concentrated citrus brings a distinctive salty-sour note to stews and tagines. Because the lemons are cured, you can store them for many months and use them to lift slow-cooked dishes without fresh citrus. The technique concentrates flavor and reduces waste from excess citrus harvests. In North American supermarkets, you may find preserved lemons in specialty or Middle Eastern aisles; specialty stores also sell jars from small producers. When using preserved lemons, rinse the portion if you need less salt, and chop only the rind or pulp called for in a recipe—both contain different intensities of flavor. These lemons are prized for the bright, complex lift they give to braised meats and vegetable stews.