Speedy Preserved Lemons

1. Combine Lemons and Salt

Combine the lemon wedges and kosher salt in a medium saucepan. The salt will start drawing out the juices from the lemons almost immediately, forming a briny mixture that will be the base of your preservation.

2. Cook the Lemons

Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat and allow it to simmer gently for about 10 minutes, or until the peels are very tender to the touch.

3. Cool the Lemons

After simmering, remove the saucepan from the heat and let the lemons cool completely. This cooling period is essential for the flavors to settle and the peels to become more pliable.

4. Jar the Lemons

Once cooled, use a slotted spoon to transfer the lemon wedges into a clean 1-pint jar. Pour the cooking liquid over the lemons, ensuring they are fully submerged. Secure the jar with its tight-fitting lid.

5. Refrigerate

Store your preserved lemons in the refrigerator, where they'll keep for up to 6 months. As they sit, their flavors will continue to develop.