The Minimalist: Quick 'Preserved' Lemons | The New York Times

[@MHarenArt]

I was pleased to see this version that could be used almost immediately. I always make the version where you have to leave it for 2 weeks or so.

[@Kailas3]

Please do some more “for instance” dishes!! I love lemon relish..

[@ravenblackhawke]

These last for 1 week refrigerated, and the recipe is above by related article.
These are really not preserved lemons as they are not preserved in the usual way.
I am a caner and call this recipe Mr. Bittman's quick unpreserved lemon recipe, and it is delicious, although do not expect it to have the rich deep taste and texture of preserved lemons preserved the natural way .

[@OWK000]

I am looking for things to do with my lemons, but when I leave on the tree a little long, the skins get really thick and kinda loose. It is a dwarf tree and I do water. I don't know if I want that much white rind in the mix. I could try a small batch. The nice thing about cutting small is is will fit nice in a small jar batch.

[@ItsMeFawn]

That looks so delicious!

[@Kiah-sn1ux]

Yum....

[@williamhegg8668]

Thanks

[@sandraburke1590]

How long does it keep

[@kaoristu]

how long dows it last?

[@williamhegg8668]

Weeks due to salt unrefrigerated. Months in refrigeration.

[@sorealittty]

@jackprat17 there is a specific vid list for the minimalist on the NYT youtube account, you can sub to that instead of the whole channel :)

[@lovelybug]

@jackprat17 - right above video, click on "The Minimalist".

[@judydyer]

un-waxed? How do I know a lemon had been waxed?......... and how do I get it off?

[@ItsMeFawn]

@jackprat17 is that way youtube(dot)com/show/theminimalist?s=3

[@bluemoon8268]

... no sugar needed ...