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Traditional preserved lemons, a staple of Moroccan cuisine, are a great example of the transformative powers of salt and time. They’re a great pantry item to have in the fridge, ready to be used in stews, vinaigrettes, and sauces. But what do you do if you don’t have a jar in your fridge nor a month to wait for a new batch to be ready? You cheat with this quick preserved lemon technique.
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That olive oil cost money!
Inconthievable
0:46 Oh dear! I think Chef Eric has fallen into a well!
nobody can afford that much olive oil anymore.
Is it a fermentation process? What's the longest you should ferment it?
Thank you!!!
Very clever! Thank you.‼️🌹😷
I like to freeze them after mixing them with salt and sugar, a cryo blanch
Those fingers. Oh my
Thank you…would love to see how to do the long method. 🙏
I'm confused.
My lemons last several weeks sitting on the counter.
Why am I slicing them up and putting him in the refrigerator to reduce their lifespan?
Is it just so I can make recipes that require preserved lemons?
Wow! Thanks a bunch for sharing, Honey Bun! ❤😍👌
👍👍👍👍👍
Is this different than lemon candy