24-Hour Preserved Lemons #Shorts

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.

[revmd]

Wow! Thanks a bunch for sharing, Honey Bun! ❤😍👌

[alexschubert]

I like to freeze them after mixing them with salt and sugar, a cryo blanch

[sociopathmercenary]

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?

[samuraibat]

Is it a fermentation process? What's the longest you should ferment it?

[dsan]

Thank you…would love to see how to do the long method. 🙏

[Klorel]

nobody can afford that much olive oil anymore.

[RobertSetzer-wz]

That was about 10 dollars of evoo for a rew lemons