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Quick Preserved Lemons in less than 24 hours
Prep
10 mins
Total Time
10 mins
 

A quick & easy method for making mock preserved lemons in 24 hours.  No quick as good as the real thing but a great substitute.

Course: Condiments
Recipe Author: MJ of MJ's Kitchen
Ingredients
  • 1 large lemon
  • 1 tsp. Kosher salt
Instructions
  1. Peel the zest off 1 large lemon. Try not to get any of the white pith.
  2. Juice the lemon and set the juice aside.
  3. Cut the zest into narrow strips and place in a glass jar or bowl. Top with 1 tsp. (5 g) salt and the lemon juice.
  4. Stir to dissolve some of the salt. If the juice does not cover the zest, add more lemon juice.
  5. Let sit on the counter for 20 to 24 hours or longer.
  6. After 24 hours, both the zest and the juice are ready for use.
  7. Be careful about adding salt to any dish in which you use preserved lemons. They are pretty salty.