Quick Preserved Lemons
Bonafide Indian and North African dishes more often than not contain preserved lemon, a semi-exotic ingredient than can be easily procured at your local megamart. But, we're going to make our own. Why? Because homemade is better. Expect peak flavor and texture after about a month. As long as they’re kept refrigerated preserved lemons should keep indefinitely. This recipe first appeared in Season 1 of Good Eats: The Return.
Ingredients
Instructions
Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
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