Quick Preserved Lemons

Randy Mayor; Cindy Barr

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.

This recipe goes with Tomato Salad with Avocado and Preserved Lemons

Yield: 1/2 cup (serving size: 1 teaspoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 2
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 1g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 235mg
  • Calcium: 6mg

Ingredients

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

Preparation

  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.
Note:

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.

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