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Over the past several years, I’ve enjoyed preserved lemons a number of times at Moroccan restaurants. Usually found accenting some sort tagine, this sweet, sour, salty pickle cuts through rich, heavy flavors offering a bright, lemony contrast. Made with only three ingredients, these Quick Preserved Lemons are a versatile condiment that comes together in snap (only 3 hours!). I must clarify, however, that these lemons aren’t actually preserved. The process outline below will result in a delicious relish that tastes very similar to traditional preserved lemons. Perhaps you’re thinking right now, I don’t make tagines very often (or at all), how else can I use this condiment? Preserved lemons can be used to punch up the flavor of a simply baked chicken breast or fillet of fish. Or add a spoonful to a heavier salad (farro, barley, wheat berry, etc.) to lighten the dish. Preserved lemons can also be added to stews, soups and vinaigrettes. Continue reading for the recipe.
Quick Preserved Lemons
- 4 unwaxed lemons (if waxed, scrub well)
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 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.