This recipe from the New York Times caught my eye as a great way to use the stock of lemons that inhabit my fridge. I must say I was skeptical, but the result is great. Five minutes of work, 3-4 hours of waiting and there you have it! Quickie, tasty preserved lemons!
4 lemons, scrubbed clean
1 Tablespoon coarse/kosher salt
2 tablespoons white sugar
- Slice the lemons into thin rounds, pile them and dice into small cubes. Get rid of any seeds you encounter.
- Transfer chopped lemons with their juice to a bowl and mix with the sugar and salt.
- Transfer the lemon mix into a clean jar, close and wait for a minimum of three to four hours, shaking periodically.
Word of warning: due to the lack of preservatives, only use clean, dry teaspoons while digging into this goodness. YUM!