Is there a way to speed up the process of making preserved lemons?
I really like preserved lemons, but I often find that I don't plan properly and don't time the month long wait properly. Is there a way to speed this process up?
Preserved Lemons
Quarter lemons
Cover completely with kosher salt
Refridgerate one month
To serve, remove pith, leaving just the rind. Chop and include in sauces, etc.
Based on the first two answers, it's worth noting that the end result here is not dry. Since the lemons still have their juice, they soak / cure / marinate in a wet medium. They soften a bit and the flavor mellows significantly, but they do not dry.
Best Answer
Yes, if you have access to sous vide equipment you can make them in less than a day. Here is the process I followed and it worked perfectly.
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How do you make quick preserved lemons?
What You'll Need:How long does it take lemons to ferment?
Close the jar and allow the lemons to ferment at room temperature for about 4 weeks. Turn the jar upside down every so often to distribute the salt and juice. The lemons will soften and mellow as they sit in the pickling liquid. The lemons are ready once they soften, and the pith loses its bitterness.Should my preserved lemons be bubbling?
Make sure you burp the jar periodically. Gas will build up as they ferment and you don't want anything shooting out of the top when you open the jar! The lemons are done when the bubbling has subsided and the rind is soft and pliable.Why are my preserved lemons cloudy?
As the lemons are preserving, the juice may/will turn cloudy and thick. This is completely normal. Preserved lemons can last up to a year in the refrigerator. You can also dehyrdrate the preserved lemons and then pulverize them in a spice grinder.Easy Preserved Lemons (Just Lemons \u0026 Salt + No Measuring)
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Answer 2
It might be possible to Sulphur them, as with apricots or strawberries. I'm not sure what the 'preserved lemon' looks like at the end of how you've had them (dried, semi-dried, wet, etc); sulfuring results in semi-dried out fruit.
However Sulphur dioxide is not always considered an exmplar of healthy preservation.
Answer 3
I've not tried preserving lemons myself, but I wonder if using a dehydrator would speed up your process? If you try this, you might find that because the dehydrator and the salt will be competing to dry out the lemon pieces, you might need a different quantity of salt than you'd normally use.
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