Quick Preserved Lemons

With the exception of tangerines, which I know come at Thanksgiving, I associate fruit with summer. Because of this orientation, I am always surprised when the citrus arrives in the dead of winter (if you can call it that here in sunny, Southern California).

January, February. Our trees are laden with lemons, limes, oranges and grapefruit. We make lots of lemonade or lemon presse with a pitcher of freshly squeezed lemon juice, a pitcher of simple syrup, and a pitcher of water. Make it to your taste. I also am always on the browse for good lemon recipes and quite a few are here in this blog. In February 2013 I wrote and posted a recipe about preserving lemons.

It’s a time-consuming task.

But then I came upon this recipe in Vegetarian Times (Vegetariantimes.com) for “Quick-Preserved Lemons.” How could I resist. I have some on the back of the kitchen counter preserving right now! Takes but a few days.

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Categories: Middle Eastern, Moroccan, Preserves, Vegetarian

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