Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

These instant-pickled lemon slices allow you to enjoy the full flavor and aroma of fresh lemons in a single bite, and they couldn’t be easier to make: whisk together a simple vinegar brine, slice whole lemons super thin on a mandoline, and submerge the slices in the brine for ten minutes. That’s it.They’re a perfect addition to burgers and sammies, and you can use them to brighten up salads or serve them alongside grilled meats. Think of them like a squeeze of lemon, but tastier, with more aromatic and textural complexity. The zippy acidity of the juice is complemented by the floral aromas of the essential oils in the zest and the slightly bitter tannins in the pith, and the slices give you something to chew. The brief dip in the brine tempers the bitterness of the pith with sugar and salt and softens the zest just enough to make it pleasant to eat. They’re pickles, with pop.

Fresh and Bright Instant-Pickled Lemons