Quick Preserved Lemons
This quick version of preserved lemons uses a thinner skinned Meyer lemon and also uses them sliced super thin to make up for the time of pickling whole regular lemons.
- 6 Meyer lemons approx 8 ounces
- 3 ounces FRESH lemon juice
- 1 Tablespoon Kosher salt
- 3 Tablespoons sugar
Wash lemons in hot water (to remove any waxy coating); halve them lengthwise and slice very thinly crosswise. Combine with salt, sugar, and lemon juice. Cover with plastic wrap; let stand at room temperature 1 day, then transfer to a jar and store in the fridge for up to 2 weeks.