I made preserved lemons last Wednesday. I made them for two reasons. I thought this recipe looked good and I had lemons that were going to mold. Preserved lemons are basically lemons packed in salt. I had no idea what to expect but they were delicious - not nearly as salty as I'd imagined. What was unusual was that I sliced the rind off removing the pith and finely chopped the rind into the salad. It was soft and flexible and had a nice tart taste. I threw the pith away and returned the pulp back into the brine.
The salad was delicious. I'll make this often. I think I'll use a milder vinegar next time, probably rice vinegar. I'm going to have to do some research to know what else I can do with the lemons. I still have three and a half jars.