Quick Preserved Lemons
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2 cups
Quick Preserved Lemons
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Adapted from The New York Times.
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Ingredients
- 4 unwaxed lemons (if waxed, scrub well)
- 1 tablespoon kosher salt
- 2 tablespoons sugar
Instructions
- Dice whole lemons (peel, pith and pulp). While dicing, pick out any seeds and discard. Place diced lemons with their juices in a bowl. Add kosher salt and sugar, tossing to combine. Transfer to a large jar and let sit for at least 3 hours at room temperature, shaking the jar a few times per hour. Serve immediately or store in the refrigerator.
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