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Quick Preserved Lemons

Randy Mayor; Cindy Barr
Yield 1/2 cup (serving size: 1 teaspoon)
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.

Ingredients

  • 1 cup water
  • 2 tablespoons kosher salt
  • 2 lemons, washed and quartered

Nutrition Information

  • calories 2
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.1 g
  • carbohydrate 1 g
  • fiber 0.4 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 235 mg
  • calcium 6 mg

How to Make It

  1. 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.

Cook's Notes

Mash the pulp in a sauce or a stew, or use it to baste chicken or lamb. These can be made several days ahead and stored in the refrigerator for up to a week. To distribute the flavor, chop before adding to a dish.