Quick Preserved Lemon Recipes

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QUICK PRESERVED LEMONS



Quick Preserved Lemons image

Provided by Alton Brown

Time P8D

Yield 1 pint

Number Of Ingredients 2

4 lemons, scrubbed and dried, plus the juice of 1 lemon, if necessary
40 grams kosher salt

Steps:

  • Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
  • Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
  • Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
  • Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.

QUICK PRESERVED LEMONS



Quick Preserved Lemons image

This secret weapon for authentic Middle Eastern fare usually takes weeks to make, but if you use finely sliced thin-skinned Meyer lemons, you can re-create the unique flavor and texture overnight. Finely chop and add to vinaigrettes, tagines, and marinades.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 12h10m

Yield Makes about 1 cup

Number Of Ingredients 3

3 Meyer lemons (8 ounces), plus 3 tablespoons fresh lemon juice
1 tablespoon kosher salt
3 tablespoons sugar

Steps:

  • Wash lemons in hot water (to remove any waxy coating); halve them lengthwise and slice very thinly crosswise. Combine with salt, sugar, and lemon juice. Cover with plastic wrap; let stand at room temperature 1 day, then transfer to a jar and store in the fridge for up to 2 weeks.

QUICK PRESERVED LEMON



Quick Preserved Lemon image

Make and share this Quick Preserved Lemon recipe from Food.com.

Provided by threeovens

Categories     Lemon

Time 1h

Yield 12 slices

Number Of Ingredients 3

1 large lemon, cut crosswise into 1/4-inch slices
1/2 cup fresh lemon juice
1 tablespoon coarse sea salt

Steps:

  • Combine ingredients in a small skillet over medium high heat; stir to dissolve salt.
  • Cover, reduce heat to low, simmer until lemon slices are nearly tender (peel will appear translucent), about 10 minutes.
  • Cool; store in the refrigerator up to one week.

QUICK PRESERVED LEMONS



Quick Preserved Lemons image

Provided by Food Network

Number Of Ingredients 3

5 organic, or thin skinned lemons
2 shallots, minced
1/2 cup salt

Steps:

  • Slice lemons 1/8-inch thick. Layer half the lemon slices and shallots in a pan. Sprinkle with 1/4 cup salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons.;

PRESERVED LEMONS



Preserved Lemons image

If giving as gifts, let recipients know to rinse lemons well before using (to remove excess salt) and to use only the rinds.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time P20DT1h

Yield Two 1.5-liter jars of whole lemons and two 1-liter jars of lemon pieces

Number Of Ingredients 2

40 to 50 large lemons (about 10 pounds), washed and dried
1 box (about 10 cups) kosher salt

Steps:

  • Sterilize two 1.5-liter canning jars and two 1-liter canning jars with clamp-top lids (we used Fido brand) by boiling them and their rubber seals in water 10 minutes. Remove with tongs, and let cool.
  • Cut stem end off each of 24 to 30 lemons. Make 5 or 6 slits (a little less than 1/2 inch deep) down the length of each lemon with a sharp paring knife, cutting to within 1/2 inch of bottom of lemon but not all the way through. Press top of lemon with your palm to flatten and cause slits to splay open. Gather and save any juices that accumulate on cutting board. Pack as much salt as possible (about 1 tablespoon) into each slit.
  • Place about 1/2 cup salt in each 1.5-liter jar, and pour in a little lemon juice. Working with 1 jar at a time, add 1 lemon, and flatten as much as possible. Sprinkle in a little more salt, add another lemon and repeat process, adding more juice every so often. Repeat until you reach top of jar (each jar should take 12 to 15 lemons). Seal jars, and refrigerate 20 days, shaking and rotating once a day, before giving as a gift. Most but not all of the salt will dissolve.
  • For remaining lemons, trim stem end of each lemon and cut in half lengthwise; cut each half into 8 pieces. For every 2 cups of lemon pieces, toss with 1/2 cup salt in a bowl. Fill two 1-liter jars with lemon mixture, pressing down as many lemon pieces as possible and causing them to exude some of their juice. Seal jars, and refrigerate at least 10 days, shaking and rotating once a day, before giving as gifts.

QUICK 'PRESERVED' LEMONS



Quick 'Preserved' Lemons image

Provided by Mark Bittman

Categories     easy, condiments

Time 3h

Yield About 2 cups

Number Of Ingredients 3

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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 15 grams

SIMPLE PRESERVED LEMONS



Simple Preserved Lemons image

This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives.

Provided by Mirj2338

Categories     Fruit

Time P5DT5m

Yield 48 pieces

Number Of Ingredients 3

2 1/2-3 lbs lemons (10 to 12)
2/3 cup coarse salt
1/4 cup olive oil

Steps:

  • Blanch 6 lemons in boiling water 5 minutes.
  • When cool enough to handle, cut lemons into 8 wedges each and discard seeds.
  • Toss with salt in a bowl and pack into jar.
  • Squeeze enough juice from remaining lemons to measure 1 cup.
  • Add enough juice to cover lemons and cover jar with lid.
  • Let stand at room temperature, shaking gently once a day, 5 days.
  • Add oil and chill.
  • Preserved lemons keep, chilled, up to 1 year.

Nutrition Facts : Calories 16.8, Fat 1.2, SaturatedFat 0.2, Sodium 1580.2, Carbohydrate 2.2, Fiber 0.7, Sugar 0.6, Protein 0.3

QUICK PRESERVED LEMONS



Quick Preserved Lemons image

Categories     Bake     Lemon     Gourmet

Yield Makes about 1 pint

Number Of Ingredients 3

6 thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths
6 tablespoons coarse salt
about 1 cup fresh lemon juice

Steps:

  • In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F. oven, stirring occasionally, for 3 hours. Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely.

PRESERVED LEMONS



Preserved Lemons image

Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.

Provided by THOMASSHERBOURNE

Categories     100+ Everyday Cooking Recipes

Time P7DT15m

Yield 32

Number Of Ingredients 4

4 large lemons, cut into 8 wedges each
¾ cup kosher salt
1 cup lemon juice
¾ cup olive oil

Steps:

  • Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
  • To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Fat 5.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 2135.5 mg, Sugar 0.2 g

QUICK-PRESERVED LEMON



Quick-Preserved Lemon image

Categories     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lemon     Low Cholesterol     Lemon Juice     Bon Appétit

Yield Makes about 12 slices

Number Of Ingredients 3

1 large lemon, cut crosswise into 1/4-inch-thick rounds
1/2 cup fresh lemon juice
1 tablespoon coarse sea salt

Steps:

  • Combine all ingredients in small skillet. Bring to boil over high heat, stirring to dissolve salt. Cover; reduce heat to low. Simmer until lemon slices are almost tender (peel will look translucent), about 10 minutes. Cool. DO AHEAD: Can be made 1 week ahead. Transfer to bowl. Cover; chill.

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