When Mark Bittman figured out quick preserved lemons, it spread like wildfire. My turn! Take two organic thin-skinned Meyer lemons. Finely dice them, removing seeds. Put them in a lidded jar with 1 tablespoon of sugar, and 1/2 tablespoon of sea salt. Close, shake, and put the jar in the fridge overnight. Boom. . .quick preserved lemons, ready to use on fish, chicken, in a lamb tagine, or any time you want to add a little Moroccan or Middle Eastern accent to a dish.

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

When <a href="https://www.youtube.com/watch?v=GS-9Ul7qeJk" target="_blank" rel="noopener noreferrer">Mark Bittman figured out quick preserved lemons</a>, it spread like wildfire. My turn! Take two organic thin-skinned Meyer lemons. Finely dice them, removing seeds. Put them in a lidded jar with 1 tablespoon of sugar, and 1/2 tablespoon of sea salt. Close, shake, and put the jar in the fridge overnight. Boom. . .quick preserved lemons, ready to use on fish, chicken, in a lamb tagine, or any time you want to add a little Moroccan or Middle Eastern accent to a dish.
The post <a rel="nofollow" href="https://foodschmooze.org/podcast/quick-overnight-preserved-lemons/">Quick Overnight Preserved Lemons</a> appeared first on <a rel="nofollow" href="https://foodschmooze.org">Faith Middleton&#039;s Food Schmooze</a>.

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All you need to make these quick-preserved lemons are two Meyer lemons, 1 tablespoon of sugar, and 1/2 tablespoon of sea salt.

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