Preserved lemons are fresh lemons that have been pickled in a brine of salt, lemon juice, sugar, and spices. These soft, bright yellow citrus treats are often used as a condiment, but whether you're cooking with them or just using them as a garnish, take care to use this salty, acidic, and lemony ingredient correctly.

177 Milk Street says the pulp and the rind of preserved lemons should rarely be used together in one dish, because combining them creates an unpleasant strong briny flavor. The rind should be used in sparingly dishes where it will be cooked, and the salty pulp should be used as a paste that in dishes require long, slow cooking.

MasterClass says that preserved lemons are wonderful when added to mashed up-avocado or hummus, and all the brine should be up used, as well. The cooking experts recommend using the brine in a Bloody Mary, and Martha Stewart recommends adding the liquid in the jar to some plain yogurt for a simple dip.