I've been wanting to do this a long time. Last year I had a crop of tiny meyer lemons and I wanted to see if could pickle them whole, in brine. There are no spices, just salt and bay leaves. After a whole year they came out delicious. I had one chopped alongside a pork chop. Tart and salty.
I sliced the rest of the jar, removed the seeds and put them in the dehydrator on high, overnight and this is what they looked like in the morning.
The slices went into the coffee grinder and out came this cheery yellow powder. I'm going to see what a touch will do inside a noodle, but there are so many other possibilities. Imagine this on shaved ice, or sprinkled over a salad. Or even on a steak. I suppose anywhere you want lemon and salt plus the added kick of the pickling and aroma of the rind, which is sweet and not acrid at all after a year in brine.
I suppose I ought to patent this!
