Winter is a great time to get great deals on citrus fruits. If you find a good price on organic lemons, but your freezer is already full of grated zest and cubes of juice, try making preserved lemons. They are a staple of North African cuisine, and used in small quantities as a condiment. They are also an interesting snack if you are in the mood for something salty and a little bit tart.
I got this recipe from The Frugal Gourmet on Our Immigrant Ancestors by Jeff Smith:
Moroccan Preserved
Lemons
(1 quart jar or 5 lemons)
5 lemons, quartered but still attached at one end (don't cut all
the way through)
1/4 cup kosher salt
Juice from about 8 more lemons
Rub some of the salt on each side of the quartered lemons. Pack
into a clean 1-quart glass jar and add the rest of the salt. Add lemon juice
until all lemons are covered. Seal jar. Let stand 14 days at room temperature,
inverting the jar every day. Then store in refrigerator. Rinse each lemon in
water before using.
