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Preserved Lemons (Quick Method)

Meal: 8 Carbs: 3

Can store up to one week in fridge. Long enough to hold you over until you can make or buy a batch of fully preserved lemons. These are good, but you can’t beat the complexity that time adds to this dish.

Ingredients

  • 4 Lemon
  • 1 Tsp Sea Salt
  • 1 Tbsp Sugar

Directions

  1. Scrub skins of Lemons
  2. Cut in half and squeeze out most of juices into bowl removing all seeds.
  3. Then finely dice the skins and remaining pulp.
  4. Place in jar with juices and let sit for 3 hours before serving.
Sandy
  • Hurdle 9: Prepared Foods
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