Just coming to the end of that batch of preserved lemons. They’ve been a revelation. Will be making a new batch this weekend.

Found another great use for them - turnip pickles. These might be my favourite domestic tsukemono.

Had about a pound (500g) of tender young turnips in this week’s vegetable box. As they were small I didn’t feel they needed to be peeled. I just removed the roots, took off the nub from the stalk, halved and then sliced thinly. Unfortunately, these turnips didn’t come with their stalks/greens, so I took the stems from a kohlrabi that was in the same box (not the leaves - which I cooked with - as they tasted too grassy; like sorrel). The kohlrabi stems I sliced finely and added it to the turnip. I weighed them, added 3% of the weight in salt, rubbed the salt in and left it. Meanwhile I blended together 1 tablespoon of fine sugar, 2 tablespoons of mild vinegar and 1 tablespoon of mirin. To this I added finely shredded preserved lemon with some of the juice (a little goes a long way). After the turnip salted for 15 minutes I added the lemon vinegar and combined them together before putting it into a small pickle press. Was ready to eat a few hours later.
Even more delicious today, am eating a few with a cup of tea. Heaven!
Preserved lemon isn’t the same as adding yuzu, but it comes close. Even the pickling liquid for these turnips is delicious.

Am considering adding umeboshi (preserved plum/apricot) to my kohlrabi and making a similar kind of quick pickle with them.