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!
Quick Preserved Lemons
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.