Quick Preserved Lemons
Serves 1
10 mins prep
0 mins cook
10 mins total
Quick preserved lemons taste like freshness in a jar! Not to mention, this recipe is better than any lemon juice you can buy.
Boil the water in a small pot and set it aside to cool
Slice the lemons into circles and set them aside in a medium-sized bowl.
Layer your lemons inside the medium/large jar, adding salt in between every single layer. Make sure you place the salt directly onto the lemons.
Add the basil throughout the jar.
Add the lemon juice and press all of the lemon/salt/basil layers down.
Pour the sterilized water into the jar, only adding enough to reach the top of the jar.
Seal the jar, and allow it to sit at room temperature for 3 days, then transfer to the fridge for 2 – 3 weeks prior to use.
After 1 week, they should look translucent and the peel will become tender. Feel free to shake the jar periodically, ensuring that the lemons are completely submerged under the salty brine.
Enjoy this in your salads, dressings, marinades, and SO MUCH MORE!
