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Preserved Lemons, Two Ways: Quick Method
- Makes
1½ cups
- Difficulty
Easy
By Nik Sharma
Published 2020
The quick method is a shortcut that I use when I’ve run out of my jars of preserved lemons. First, heat is applied by dropping the lemons into a bath of boiling water to soften them. They are then chopped up to increase the surface area so the salt and acid can rapidly penetrate the lemons’ flesh.
Ingredients
4 10 oz 280 g ¼ cup
Method
Wash and scrub the lemons under warm tap water. Cut the lemons in quarters, then cut each in half. Remove and discard the seeds. Rub the lemons with half the salt and place them in a small bowl for 2 hours. Rinse the lemons under cold running tap water and discard the liquid left behind in the bowl. Place the lemons in a small saucepan with the remaining salt, the lemon juice, and ½ cup [120 ml
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