It depends on how they were preserved. One of the things we did if the lemons were preserved with salt and sugar in lemon juice, was to take the minced zest and some of the pickling liquid and make a vinegrette.
I've also used it in gremolata and a shallot, garlic, pine nut, parsley relish (The shallots and garlic were slowly cooked in olive oil unitil golden and soft) |