Preserved Lemons

Preserved lemons are very easy to make and add a nice citrusy flavor to soups, salads, stews, braises, ice cream, anything really. There are only two ingredients -- lemon and salt. The traditional recipe requires the lemons to be in the jars for several months before you can use them.

I found an easier recipe in the book Seriously Simple: Easy Recipes for Creative Cooks by Diane Rossen Worthington.

In this recipe, you freeze the lemons with their juice and kosher salt overnight and the lemons are ready to use the next day.

The extra lemons can be put in a jar and kept in the refrigerator for up to 6 months.

Overnight Preserved Lemons

Ingredients

12 large lemons, scrubbed

Kosher salt

1. Juice 6 lemons and set the juice aside.

2. Partially quarter the remaining lemons so that they stay together at the stem.

3. Pack about 2 teaspoons of salt into the center of each lemon. Re-form the lemons and place in a large zip-t0p plastic bag. Cover the lemons halfway with salt. Add the reserved juice. Pack the lemons tightly in the plastic bag, squeeze out any air, and close the bag. Freeze overnight.

4. Remove the lemons from the freezer, defrost, and use for cooking. Pack the unused lemons and with their salt and juice into a mason jar. Make sure there is enough lemon juice and salt to cover them. Refrigerate until using. Rinse off the salt and proceed with cooking. May be kept in the refrigerator for 6 months.