Quick Overnight Preserved Lemons

When Mark Bittman figured out quick preserved lemons, it spread like wildfire. My turn! Take two organic thin-skinned Meyer lemons. Finely dice them, removing seeds. Put them in a lidded jar with 1 tablespoon of sugar, and 1/2 tablespoon of sea salt. Close, shake, and put the jar in the fridge overnight. Boom. . .quick preserved lemons, ready to use on fish, chicken, in a lamb tagine, or any time you want to add a little Moroccan or Middle Eastern accent to a dish. The post Quick Overnight Preserved Lemons appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.