![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2003\/03\/quick-preserved.jpg\")
1 C. water\n2 T. kosher salt
\n2 lemons, washed and quartered<\/p>\n
1 C. water
\n2 T. kosher salt
\n2 lemons, washed and quartered<\/p>\n
Combine water and salt in a small saucepan; bring to a boil. Add lemons; cook 30 minutes or until liquid is reduced to 1\/2 C. and lemon rind is tender. Remove from heat; cool to room temperature. Preserving lemons typically takes 4 to 6 weeks to acquire the right consistency and flavor. However, this quick method bypasses the lengthy preservation time and is a great substitute for the real thing. Use the rind to accent a variety of dishes, from seafood to vegetable stir-fries. Mash the pulp in a sauce or a stew, or use it to baste chicken or lamb. These can be made several days ahead and stored in the refrigerator for up to a week. To distribute the flavor, chop before adding to a dish.<\/p>\n
Yield: 1\/2 C.
\nServing Size: 1 T.
\nCalories: 2
\nFat: 0
\nFiber: 1.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. water 2 T. kosher salt 2 lemons, washed and quartered Combine water and salt in a small saucepan; bring to a boil. Add lemons; cook 30 minutes or until liquid is reduced to 1\/2 C. and lemon rind is tender. Remove from heat; cool to room temperature. Preserving lemons typically takes 4 to 6 weeks to acquire the right consistency and flavor. However, this quick method bypasses the lengthy preservation time and is a great substitute for the…<\/p>\n