Quick And Easy Preserved Lemons
makes about 1 pint
This fast and easy technique, inspired by Paula Wolfert, allows you to make preserved lemons in much less time than many traditional techniques. They will keep covered and chilled for up to 6 months.Read more about this recipe in The Take-Out Menu Cookbook.
6 small lemons (preferably thin-skinned), scrubbed
2/3 cup kosher salt
1 cup fresh lemon juice (from about 5 large lemons)
prep: 20 minutes
total: 20 minutes, plus 5 days curing time
saucepan
colander
large bowl
large jar with tight-fitting glass or plastic-coated lid
1. Wash the lemons, place them in a saucepan, and cover with cold water. Bring to a boil and cook for 5 minutes, or until the rinds have begun to soften.
2. Drain and dry the lemons well and cut each into 8 wedges. In a bowl, toss the wedges with the salt and transfer to a large glass jar. Add the lemon juice and cover with a tight-fitting glass lid or plastic-coated lid.
3. Let the lemons stand at room temperature 5 days, shaking the jar each day to redistribute the salt and juice. Store the lemons, covered, in the refrigerator.
2. Drain and dry the lemons well and cut each into 8 wedges. In a bowl, toss the wedges with the salt and transfer to a large glass jar. Add the lemon juice and cover with a tight-fitting glass lid or plastic-coated lid.
3. Let the lemons stand at room temperature 5 days, shaking the jar each day to redistribute the salt and juice. Store the lemons, covered, in the refrigerator.
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