Quick Preserved Lemons

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!

A Beautiful View...of Homemade Pickles

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.

Life is Just a Bowl of Lemons with which to Make Lemonade

Lemon slices

Quick Pickled Lemon and Cucumber Slices

Cucumber Pickles with Lemon

2 comments

    • Evin says:

      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.

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