Traditional preserved lemons take a month to soften into gelatinous, tangy pickles. This quicker method yields similar results in just five days. Use thin-skinned lemons, preferably organic or Meyer, for the best texture and floral flavour.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2004
- 4 lemons
- 1/4 cup coarse sea salt
With brush, scrub lemons in warm soapy water; rinse well and pat dry. With paring knife, make eight 2-inch (5 cm) long vertical cuts around lemons, cutting just to but not through membrane into pulp.
In saucepan, cover and bring 4 cups (1 L) water, lemons and salt to boil; reduce heat and simmer until skins soften, about 15 minutes. Remove from heat and let cool to room temperature.
Place lemons in 4-cup (1 L) canning jar; pour in cooking liquid. Seal tightly; shake gently. Let stand to pickle for 5 days at room temperature. Rinse before using. (Make-ahead: After opening, refrigerate lemons for up to 1 week.)