I love preserved lemons! A tradition in Mediterranean cultures, they add a vibrant taste to dishes from roast lamb and chicken to grain dishes. Though lemons don’t grow where I live in Idaho (unless they are in a hot house) I do indulge in getting lemons in season to make preserves and marmalade. They make beautiful gifts and brighten the house with their fragrance and flavor. Why do my preserves look a little cloudy and pink? I used mineral rich Himalayan pink salt for this batch. Table salt exists in my kitchen only to put out fires or to make clay.