Quick Preserved Lemons

Preserved lemons are found in many Moroccan, Persian, and Middle Eastern recipes and they had a very distinct flavor to their dishes. Preserved lemons can also be added to salad dressings and marinades to brighten them. They are starting to become available at supermarkets and online, but if you can't find them try making them at home. The only ingredients you will need are lemons and salt.

If you have looked online for recipes to make your own preserved lemons, you may find that they can take 4-6 weeks to become preserved. When I find a recipe I want to make, I usually want to make it that same day or even later that week. I don't have time to wait 4-6 weeks for my lemons to be ready. Actually I'd probably misplace the recipe in the meantime and forget what these little lemons were doing sitting in a jar full of salt after just one week.

This recipe allows you to make the lemons and use them the same day. While the flavors of the true, slow-motion preserved lemon will be stronger and more vibrant, these quick preserved lemons will work just as well and give your recipes a nice dose of lemony brightness.



Quick Preserved Lemons
Ingredients:
1 cup water
2 Tbs. Kosher Salt
2 Lemons, washed and scrubbed of wax, quartered

Directions:

In a small saucepan, bring water and salt to boil over medium heat. Add the lemon quarters and simmer for 30 minutes. Let cool to room temperature and store in an airtight jar in the fridge for up to one month.