With a surfeit of lemons last fall harvested from one lone lemon tree barely four feet tall, I hunted down recipes and ideas for dealing with those lemons. I gave many away but still had a lot left–and so I pickled them in quart jars with a lot of salt.
The lemons shrunk in size filling about half of four quart jars. I added olive oil to them and ran them through the blender. One jar had a lovely sprig of dill added prior to blenderizing.
The result has been a lovely mush of salted lemony flavor–perfect for fish or chicken.
And we were both pleased to see blossoms on that lemon tree hoping it survived our snow and icy temps this winter.