← Back to recipesQuick Preserved Lemons
Traditional preserved lemons, a staple of Moroccan cuisine, are a great example of the transformative powers of salt and time. In this case, a salt-sugar brine is poured over thinly sliced lemons. Hours—not weeks—later, the lemons are tender, salty, sweet, sour and ready to use.
Moroccaneasy3 servings
Ingredients
- 3 lemons , rinsed
- 2 cup swater
- 1 cup sugar
- 1 cup kosher salt
Instructions
- If using mandoline, slice lemons into 1/16 inch thick rounds. If using sharp knife, slice lemons into rounds as thin as possible. Pick out and discard seeds. Transfer lemons to heat resistant 2 quart jar or container. Bring water, sugar, and salt to boil in medium saucepan over high heat, whisking frequently to dissolve sugar and salt, 2 to 3 minutes.
- Pour hot brine over lemons and let cool for 20 minutes. Cover and refrigerate until lemons are soft and seasoned throughout, at least 16 hours for 1/16 inch thick rounds or at least 36 hours for ⅛ to ¼ inch thick rounds. (Lemons can be refrigerated for up to 2 weeks.)
