Preserved lemons are tender, salty, sweet, and sour all at the same time. They’re a staple ingredient in North African dishes such as Moroccan tagines but can also be a great addition to seafood, condiments, and other sauces.
But it’s not something you can snap your fingers and have: Traditional preserved lemons can take up to eight weeks to ferment in your fridge. Luckily, if you’re in a pinch, our test cooks came up with a quick recipe that gets you many of the joys of long-preserved lemons in only 24 hours.