If your Mediterranean-inspired recipe calls for preserved lemons you may have a hard time finding them in your local grocery, so why not "put-up" your own? I am lucky enough to have a lemon tree in my own backyard, Dorothy. I found this recipe in the Serena cookbook and plan on making a Moroccan Sausage Stew in 6 weeks when the lemons have soaked in the salty, peppery, garlicky juicy.