Name: Quick Preserved Lemons
Ingredients: 1 cup water; 2 tablespoons kosher salt; 2 lemons, washed and quartered

Preserving lemons typically takes 4 to 6 weeks to acquire the right consistency and flavor. However, this quick method bypasses the lengthy preservation time and is a great substitute for the real thing. Use the rind to accent a variety of dishes, from seafood to vegetable stir-fries.

Quick Preserved Lemons

water

salt

lemons,

Combine water and salt in a small saucepan; bring to a boil. Add lemons; cook 30 minutes or until liquid is reduced to 1/2 cup and lemon rind is tender. Remove from heat; cool to room temperature.


This is quite possibly the greatest addition to my culinary repertoire in a decade!  What a delightful surprise to discover how versatile these lemons are!  A bit of chopped preserved lemon rind as a substitute for lemon juice in any recipe takes it to a whole new level. Try it in tuna salad. Add to hummus.  Also good in couscous, riceâ¦ your favorite fish recipeâ¦ the possibilities are endless.   Remember to rinse the lemons before using, as they are extremely salty.  Youâve got to try this to really âget itâ.

A delight to add to many recipes from Middle Eastern dishes to fresh green vegetables.  Enjoy

P.S.
While cooking the lemons, the aroma fills our home and eases the 'closed-in' feeling of winter.

Quick Preserved Lemons

Servings: 1.5

Author : Kitty Morse

Ingredients

Instructions

Top similar recipes