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“Preserved Lemons” – – a delicious condiment

Mark Bittman (NY Times) produced a quick version of  “preserved lemons”. If you’re not a “Mark Bittman fan” you should be. The recipe is below and we have offered a link to his video recipe, and in the style of Mr. Bittman, always entertaining.

Use these “preserved lemons” as a condiment in many dishes… mmmmmm.

preserved lemons

Time: At least 3 hours, largely unattended

  •  4 lemons, unwaxed (or scrubbed of wax)
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar.

Dice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl and sprinkle with the salt and sugar; toss well and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week.

Yield: About 2 cups.

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