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.
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.