Justin Chapple of Food & Wine magazine taught me how to make speedy Preserved Lemons. In his book Just Cook It!, Justin says cut 4 Meyer lemons into 6 wedges. Put them in a saucepan with 3 tablespoons of Kosher salt and 2 cups of water. Bring them to a boil over high heat, then simmer on medium about 10 minutes until they’re very tender. Put them in a lidded jar with the cooking liquid and you can use them right away. They last in the fridge for six months. Great in fish, chicken, sandwiches, pasta, and grilled lamb.

Photo: Suzy Morris/Flickr, creative commons

The post Instant Preserved Lemons appeared first on Faith Middleton's Food Schmooze.

Justin Chapple of <a href="https://www.foodandwine.com/" target="_blank" rel="noopener">Food &amp; Wine</a> magazine taught me how to make speedy Preserved Lemons. In his book <a href="https://www.amazon.com/Just-Cook-Built-Be-Easy-Delicious/dp/0544968832" target="_blank" rel="noopener">Just Cook It!</a>, Justin says cut 4 Meyer lemons into 6 wedges. Put them in a saucepan with 3 tablespoons of Kosher salt and 2 cups of water. Bring them to a boil over high heat, then simmer on medium about 10 minutes until they’re very tender. Put them in a lidded jar with the cooking liquid and you can use them right away. They last in the fridge for six months. Great in fish, chicken, sandwiches, pasta, and grilled lamb.
Photo: Suzy Morris/Flickr, creative commons
The post <a rel="nofollow" href="https://foodschmooze.org/podcast/instant-preserved-lemons/">Instant Preserved Lemons</a> appeared first on <a rel="nofollow" href="https://foodschmooze.org">Faith Middleton&#039;s Food Schmooze</a>.

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Preserved lemons are great in fish, chicken, sandwiches, pasta, and grilled lamb. Here's Justin Chapple's easy, practically instant, enjoy-the-same-day method for making preserved lemons.

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