Quick Preserved lemons

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


  1. Slice the lemons into thin rounds, pile them and dice into small cubes. Get rid of any seeds you encounter.
  2. Transfer chopped lemons with their juice to a bowl and mix with the sugar and salt.
  3. Transfer the lemon mix into a clean jar, close and wait for a minimum of three to four hours, shaking periodically.

That’s it!

Word of warning: due to the lack of preservatives, only use clean, dry teaspoons while digging into this goodness. YUM!