Quick Preserved Lemons

Name: Quick Preserved Lemons
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M8DT0H0M0.000S
Yield: 1 pint
Ingredients: 4 lemons, scrubbed and dried, plus the juice of 1 lemon, if necessary; 40 grams kosher salt

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Total: 8 days
Active: 15 min

Yield: 1 pint

Total: 8 days
Active: 15 min

Yield: 1 pint

Ingredients

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4 lemons, scrubbed and dried, plus the juice of 1 lemon, if necessary

40 grams kosher salt

Directions

Special equipment:

16-ounce canning jar

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.
Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.