HANDS-ON TIME
10 MIN
TOTAL TIME
25 MIN plus cooling
Makes 1 pint
Preserved lemons can take up to a month to make using the traditional technique of salting the citrus and packing it tightly in a jar. Over time, the peels get super tender and can be cut off the pith and used in sauces or stews, or even salads (see my grain salad). My speedy version just requires about 10 minutes of simmering in salted water, which softens the peels and concentrates the flavor. It’s such a great hack that I rarely ever make—or buy—traditional preserved lemons anymore.
In a medium saucepan, combine the lemon wedges, salt, and 2 cups water. Bring to a boil over high heat, then simmer over medium heat until the lemon peels are very tender, about 10 minutes. Let cool completely.
Using a slotted spoon, transfer the lemons to a 1-pint jar with a tight-fitting lid. Pour in just enough of the cooking liquid to cover the lemons. Seal the jar and store in the refrigerator for up to 6 months.
HOW TO USE Using a thin knife, scrape off and discard the lemon pulp and the bitter white pith, then thinly slice or mince the peel. Mix into salad dressings or meat marinades, or use as a condiment to grilled or roasted meats and vegetables.