Preserved lemons are the best trick I know for cooking through the grey months: ten minutes of work now, and a shelf of small suns waiting for you in March.
Salt is the only recipe
Quarter the lemons, pack them hard with coarse salt, and press them into the jar until the juice rises over the top. That’s it. No canning kettle, no thermometer, no fear.
Then the waiting, which is the real ingredient. Shake the jar when you walk past it. In six weeks, chop a rind into anything braised and watch the whole dish wake up.