For some, preserved lemons are available at the corner gourmet market, but other regions will find it harder to locate the delectable treat. In such cases, making your own is a reasonable option and not necessarily as difficult as you’d think. I took an odd approach to achieve the flavors I wanted. You may not like the outcome to eat straight, but they are nice if you want them in something else later, like a slow-cooked tagine that isn’t as good with ‘fresh’ lemons. To piggyback on the Quick Preserved Lemon flavours, you can add some cucumber slices in there too, they’ll be fab in a G&T later!
Before I share the recipe, I want to remind you I’ve written about preserved and pickled food before. I previously wrote about pickles and chutney in these posts. It is one of many preserved fruit or vegetable recipes in a specific category for my pantry recipes and a special post about proper canning and preserving techniques.
Quick Preserved Lemons
Salt
1 1/2 cup water
1 packet powdered rice vinegar (from an Asian market)
1/2 cup white wine vinegar
3/4 cup rice vinegar
3 cups white granulated sugar
2 tablespoons dry mustard seed
1/4 bunch fresh dill, stems removed
3 lemons, halved
1. Place the lemon halves in a clean canning jar.
2. In a pot, combine the water, vinegars, mustard seed, and dill leaves. Bring to a boil then reduce to low heat and let simmer for 5 minutes.
3. Pour the simmering liquid into the jar carefully. If you live in an area with insects, cover the jar with a clean dishtowel or cheesecloth. Let the contents of the jar cool to near room temperature then seal and refrigerate. Use within one week unless you follow proper canning methods.
Quick Pickled Lemon and Cucumber Slices
1 fresh cucumber
Salt
1 cup water
1 cup cider vinegar
1/2 cup white wine vinegar
1/2 cup rice vinegar
2 cups white granulated sugar
2 tablespoons dry mustard seed
1 bunch fresh dill, stems removed
1/2 lemon very thinly sliced
1 1/2 teaspoons lemon zest
1. Wash, dry and thinly slice the cucumber then place in a colander over a shallow bowl. Sprinkle the cucumber slices with salt while shifting the slices so they are all have a bit of salt on them. Set aside covered in a dishtowel for 45-90 minutes while working on the next step. We’ll get back to these slices in step 3.
2. In a pot, combine the water, vinegars, mustard seed, half of the dill leaves, lemon slices, and lemon zest. Bring to a boil then reduce to low heat and let simmer for 5 minutes.
3. Rinse the salt off the cucumber slices then pat dry with a clean towel. Transfer the cucumber slices to the clean jar.
4. Pour the simmering liquid into the jar carefully. If you live in an area with insects, cover the jar with a clean dishtowel or cheesecloth. Let the contents of the jar cool to near room temperature then seal and refrigerate.
5. Serve alongside smoked salmon and buttered brown bread.
How soon can you use it? Like, immediately?
Elana, I used mine two days later and kept it in the fridge. They were gone quickly since I only made enough for two recipes.