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.
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soup: Recipes, Techniques, Obsession is coming up next from University of Illinois Press!