Quick Preserved Lemons Recipe

Learn how to make quick preserved lemons with this easy recipe. Preserved lemons are a staple in Mediterranean and Middle Eastern cuisines, adding a unique tangy and salty flavor to dishes. This recipe allows you to make them in a fraction of the time usually required, without compromising on taste.

Ingredients

• 6 lemons
• 1/2 cup kosher salt
• 1/4 cup granulated sugar
• 1 tablespoon whole black peppercorns
• 4 cloves garlic, smashed
• 1 cinnamon stick
• 4 bay leaves
• 1 cup freshly squeezed lemon juice
• 1 cup water

Directions

1. Wash the lemons thoroughly.
2. Cut each lemon into quarters, leaving them attached at the base.
3. In a large bowl, mix the kosher salt and sugar together.
4. Stuff each lemon with the salt-sugar mixture, making sure to coat the inside well.
5. Place the stuffed lemons in a sterilized glass jar, alternating with the peppercorns, smashed garlic, cinnamon stick, and bay leaves.
6. In a small saucepan, heat the lemon juice and water until it simmers.
7. Pour the hot liquid over the lemons, ensuring they are fully submerged.
8. Let the jar cool down to room temperature.
9. Seal the jar tightly and store it in a cool, dark place for at least 3 days, shaking it gently every day to distribute the flavors.
10. After 3 days, the preserved lemons are ready to use. They can be kept refrigerated for up to 6 months.

Interesting Facts