No more elaborate preparations to make darned good homemade preserved lemons to enhance meat, fish, salad, grains, soup and more. You can make them so easily and they’ll be ready to go in an unbelievable 24 hours. Three simple steps: I slice organic lemons (about 3) very thin, about a quarter inch. I toss them in a bowl with 3 tablespoons of salt and 3 tablespoons of sugar. As soon as you stir in 3/4 cup of extra-virgin olive oil, pack the slices into a lidded jar or bowl. Refrigerate them for 24 hours and they’re ready to go. (They’ll last in the fridge for two weeks.) Nice gift idea, too.
• ON-DEMAND: Listen to Faith and the gang describe how to make quick-preserved lemons on an episode of The Faith Middleton Food Schmooze®. •
— Faith Middleton
Photo: Pixabay.com
How many lemons should I use for the preserved lemons recipe above?
Three should do the trick, though you could adjust depending on the size of your jar. Thanks!