Quick Preserved Lemons

1. Prepare the Lemons

Start by trimming the ends off four medium lemons. This ensures that the flavors penetrate every part of the lemon, making your preserved lemons incredibly aromatic and flavorful.

2. Cut and Seed the Lemons

Next, cut the trimmed lemons into wedges, carefully removing any seeds as you go. Collect any juice that escapes during this process into a bowl, as you'll use it later. Removing the seeds helps to avoid bitterness, ensuring your preserved lemons are perfectly tangy.

3. Layer with Salt in a Jar

Now, take a wide-mouthed jar and begin layering the lemon wedges with ¼ cup of coarse sea salt. As you add the lemons and salt, you'll notice the salt drawing out the lemon juice, creating a brine that preserves the fruit. Make sure the jar appears well-layered, with juice beginning to emerge around the lemons.

4. Add Lemon Juice and Let it Rest

Pour the juice of one additional lemon into the jar, ensuring there's enough liquid to cover the lemons while leaving some headspace at the top of the jar. Seal the jar tightly and let it rest at room temperature for four days. This time allows the flavors to meld and the preservation process to begin.

5. Refrigerate and Flip the Jar

After four days, transfer the jar to the refrigerator and flip it upside down. This step is crucial as it encourages even distribution of the brine, ensuring the lemons are uniformly preserved. Continue this process for another four days.

6. Rinse Before Use

Once your lemons have been preserved, they're ready to be enjoyed. Before using them in your cooking, rinse off the excess salt under cold water using a colander or sieve. Your preserved lemons can be stored in the refrigerator for up to three months, ready to add a zesty kick to your favorite dishes.