24-Hour Preserved Lemons
By America's Test KitchenPublished on May 12, 2020
Time
10 minutes, plus 24 hours curing
Yield
Makes 1 cup
Ingredients
3 lemons, rinsed3 tablespoons sugar 3 tablespoons table salt ¾ cup extra-virgin olive oil
Instructions
- Slice lemons thin crosswise.
- Toss lemons with sugar and salt in bowl. Stir in oil.
- Transfer lemons to bowl or pack into jar, cover, and refrigerate for at least 24 hours or up to 2 weeks.
- To use, chop or mince lemon as desired.
Time
10 minutes, plus 24 hours curingYield
Makes 1 cupIngredients
3 lemons, rinsed
3 tablespoons sugar
3 tablespoons table salt
¾ cup extra-virgin olive oil
Ingredients
3 lemons, rinsed
3 tablespoons sugar
3 tablespoons table salt
¾ cup extra-virgin olive oil
Ingredients
3 lemons, rinsed
3 tablespoons sugar
3 tablespoons table salt
¾ cup extra-virgin olive oil
Why This Recipe Works
It's important to slice the lemons thin. Sugar offsets the acidity and bitterness of the fruit, and olive oil helps soften the pith.
Instructions
- Slice lemons thin crosswise.
- Toss lemons with sugar and salt in bowl. Stir in oil.
- Transfer lemons to bowl or pack into jar, cover, and refrigerate for at least 24 hours or up to 2 weeks.
- To use, chop or mince lemon as desired.
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