I'm obsessed with making my first batch of preserved lemons, but I'm conflicted about whether to go with the Paula Wolfert accelerated seven-day method or the 30-day all-good-things-take-time method. Does anyone know whether there are measurable differences in the results of the two recipes?
In cast it's unclear, the conflict stems from wanting the lemon goodness sooner rather than later, but also wanting the lemons to be as good as they can be. Sigh.
Thanks in advance!