- 32
- 15 mins
- 15 mins
Ingredients
- Quick Preserved Lemons:
- 4 large lemons, cut into 8 wedges each
- 3/4 cup kosher salt
- 1 cup lemon juice
- 3/4 cup olive oil
- We highly recommend using a mandoline to slice the lemons for this recipe. Lemons sliced with a knife won’t be as thin and will need to brine longer before they are ready for use.
- 3 lemons, rinsed
- 2 cups water
- 1 cup sugar
- 1 cup kosher salt
Preparation
Step 1
Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.
Variation:
If using mandoline, slice lemons into 1/16-inch-thick rounds. If using sharp knife, slice lemons into rounds as thin as possible. Pick out and discard seeds. Transfer lemons to heat-resistant 2-quart jar or container. Bring water, sugar, and salt to boil in medium saucepan over high heat, whisking frequently to dissolve sugar and salt, 2 to 3 minutes.
Pour hot brine over lemons and let cool for 20 minutes. Cover and refrigerate until lemons are soft and seasoned throughout, at least 16 hours for 1/16-inch-thick rounds or at least 36 hours for ⅛- to ¼-inch-thick rounds. (Lemons can be refrigerated for up to 2 weeks.)