you may remember from my last go round at pickling that i like to keep it simple when it comes to these sorts of adventures. and i also die a small death at the thought of waiting weeks or months to enjoy the fruits of my labor (har har). traditionally preserved lemons are made by quartering lemons, cramming as many of them as you can fit into a jar, filling up all the rest with kosher salt, seasonings and the juice from the lemons. they’re amazing, but require THIRTY TO FORTY DAYS of relentless waiting. to me this sounds about as satisfying as watching my fingernails grow. i am so much more of an instant (or at least one week) gratification kind of gal. and so when i discovered mention of this shortcut route in my research i pretty much fell off my chair, picked myself up as quickly as i could and ran into the kitchen to start thinly slicing lemons and shoving them into a jar. {more after the jump}
