Hi,

Some years ago, Kitty Morse, an author on Moroccan cooking, visited Culinary Historians. She did a quick demo on making preserved lemons. I found her method on her website a few years ago, though I cannot find it presently. I did find a blog, which described it, too: http://www.seasonalchef.com/recipe29.htm

It is the style of cutting the lemon I could not recall: slice dime sized portion at both tips. Make a vertical cut from one tip to about 3/4 length down. Flip the lemon to the other tip and make a similar 3/4 length cut at 90 degree angle from the first cut.

I have her books. It was faster to look on the internet, then find the book.

Regards,

HI,

I bought a bag of twenty small very thin skinned lemons several weeks at Jerry's Market in Niles. They might be Meyer lemons, though they were not branded to confirm.

I was able to squeeze in 16 of these lemons into a quart jar. I accomplished this by getting 10 inside initially. I waited a few days for them to soften enough to get six more inside. The lemons offered enough juice, I never had to add any. If anything, I had to remove some juice.

It's been several weeks with a jar that looks pretty static. Am I supposed to see any fermentation bubbles? If yes, then maybe I need to keep it somewhere warmer. If not, then how do I know when these preserved lemons are done?

Thanks!

Regards,

I'll be interested to learn how the thin-skinned lemons turn out. Since one throws out the innards and just uses the skin, I'm wondering how these will work in a recipe.

Hi,

I read around to learned preserved lemons are done once they have softened, the liquid looks cloudy and the brine somewhat thickened. I liked to think they look like these I made:




There are 16 lemons in this quart jar. I was able to get in 10 initially. I waited a few days for the lemons to soften, then added six more.

Apparently not everyone uses the skin only. I found comments where some will use the entire preserved lemon. I made hummus using some preserved lemon today. These lemons are so salty, you may not need to any more salt. I thought it was just a bit too salty, though everyone else did like it as-is.

Regards,

I think it's the tremendous saltiness that results in most recipes telling you to get rid of the insides. The skin just doesn't pick up salt the way the insides do. However, it does seem a shame to waste all that good juice. I'll be interested to learn other ways you find to use your preserved lemons (which look lovely, by the way).

Preserved lemons are used in a number of classic Moroccan tagines, though it appears in other Moroccan dishes. One of my favorite uses is in this Moroccan salad (but definitely get rid of the insides of the lemon for this.

Shalada bil Matesha Basila w’l’Hamad m’Rakad
(Tomato, Onion, and Preserved Lemon Salad)

2 lb. firm, ripe tomatoes (plum tomatoes work well)
1 small red onion
1/2 preserved lemon
5 Tbs. olive oil
1 Tbs. lemon juice
1 clove garlic, crushed
3 Tbs. finely chopped fresh parsley
3 Tbs. finely chopped fresh cilantro
1/4 tsp. ground cumin
1/4 tsp. paprika
salt and freshly ground black pepper (to taste)

Cut the tomatoes into small cubes. Cut the onion in half, then slice the halves as thinly as possible and separate into half rings. Place the tomatoes and onion in a bowl.

Discard the pulp of the preserved lemon and rinse the peel well. Dry with paper towels, then cut into fine strips. Add to the tomatoes and onion rings. Add the chopped parsley and cilantro over the salad, and toss lightly.

Beat the olive oil, lemon juice, garlic, spices, salt and pepper in a small bowl or measuring cup. Pour over the salad, toss lightly to cover, and let stand for 30 minutes before serving.

Hi,

I made guacamole this evening. Instead of lemon juice, I minced a section of preserved lemon using skin and interior. In addition to the avocados, there was some chopped tomatoes and minced onion.

Never got around to getting chips, the guacamole was already gone.

Regards,

Cathy2 wrote:Hi,

I made guacamole this evening. Instead of lemon juice, I minced a section of preserved lemon using skin and interior. In addition to the avocados, there was some chopped tomatoes and minced onion.

Never got around to getting chips, the guacamole was already gone.

Regards,

Grand idea, Cathy; I need to try this with the dregs of my last jar from the winter. Time to start a new batch!

When I was in Toronto, I saw a very interesting version of Preserved Lemons that had saffron and spices in the brine. Did not get a chance to taste it, but my nephew has promised to bring me a jar the next time he drives to Chicago.

My first attempt at preserved lemons is in the refrigerator. I seem to have an issue keeping the top lemon from popping up above the liquid line. I have tried adding more lemons, then adding more juice. I still have one bobber.

Is this batch ruined? Is the top lemon suspect? Any tips on how to prevent that from happening?

Thanks in advance.

Add more juice, or remove a lemon.

Have you tried using a small saucer or anything similar to keep everything under the liquid?

Wendy,

It will need some time sitting on the kitchen counter. The refrigerator may slow or more likely stop the brining/fermenting process.

I had the same problem with a lemon wanting to surface. Once the others below softened, I was able to push it under. I had my jar filled to the rim with lemons, juice and salt. FYI - I used canning salt, because it has no additional chemicals or flowing agents in it.

Regards

ER: I was thinking the same thing but didn't have an insert that fits into a mason jar. I'll have to get creative.

Cathy: I kept it on the counter the first 3 days, then moved it to the fridge. How long do you normally keep it at room temp. (I got concerned about beasties and thought the refrigerator would deter growth.) Any issue moving it to the counter now?

Hi,

It was on my counter for at least a month.

Regards,

My virgin effort was just put on my counter, I'd love to know how your's turned out. I'll let you know how mine are fairing as we go along. I would not have felt comfortable doing these without this thread. Thank you LTH canners & preservers, without your input I'd be lost.

I let them cure them for 6 weeks at room temperature.

Patience. Something I lack.

The lemons are all under juice without further intervention. I moved the jar to the counter.

BTW: I used kosher salt and followed this recipe which calls for putting the preserved lemons in refrigerator after 1 week on the counter.

I'll keep you posted whether this works.

Weird stream of consciousness: Preserved lemon reminds me of the time I discovered my allergy to octopus (Greek restaurant, natch). My friend gave me her (Southern Indian) home remedy for severe distress: lemon, salt water. It completely sucked but somehow did calm my stomach.

Lemon "pickle" is a very popular lemon condiment in India. Its basically salted cut lemons with spices and sometimes sugar added and its eaten with many Indian meals. There are some very good websites with pictures that show the process and what spices to add.

Here are a few of them if you want to try the Indian version. You can also use limes. We plan on making some soon once we finish the fish pickle we made on Sunday.

http://www.indianfoodrocks.com/2006/05/ ... cture.html

http://shanthisthaligai.blogspot.com/20 ... ickle.html

I'm looking for Meyer lemons and the stores I bought them at last week are out. Anyplace on the Northside still have them?

mbh wrote:I'm looking for Meyer lemons and the stores I bought them at last week are out. Anyplace on the Northside still have them?

lots at the north ave whole foods.

gleam wrote:

mbh wrote:I'm looking for Meyer lemons and the stores I bought them at last week are out. Anyplace on the Northside still have them?

lots at the north ave whole foods.

Got them, thanks!

HI,

Not a heavy preserved lemon user, I have half a jar in my refrigerator since last year.

There was a query to preserve this, but for one jar why bother? It sits like a pickle in my refrigerator until I get around to using it all.

Regards,

My Mom & aunt share a jar of preserved lemons (and if I lived closer to them, I would, too). Every once in a while, one of them will add some new lemons to the bottom of the jar & top off the liquids. They keep it in the fridge & have been doing this for several years will no ill effects.

Due to a refrigerator malfunction a bag of large lemons froze. In an effort to reclaim these solid lemons I'm wondering if they can be saved by preserving them. Any advice would be greatly appreciated.

Cathy2 wrote:HI,

Not a heavy preserved lemon user, I have half a jar in my refrigerator since last year.

There was a query to preserve this, but for one jar why bother? It sits like a pickle in my refrigerator until I get around to using it all.

Regards,

I was going to make a huge batch! Again, I think it's a lovely gift so why make one batch when you can make multiples ;D

HI,

If I were making a big batch, I could make them in the containers I intend to give them away. The fermentation takes at least a month at room temperature. Once they were done, I'd give them away promptly.

Regards,

Cathy2 wrote:HI,

If I were making a big batch, I could make them in the containers I intend to give them away. The fermentation takes at least a month at room temperature. Once they were done, I'd give them away promptly.

Regards,

Hmmm, I wanted to keep them around like jams and pickles & just grab and go for host gifts, etc.

There must be a way to seal the jars for shelf storage - after all, there are jars of these lemons on every shelf of every Arab store.

So, what jams are folks planning to make this year?

I'm seeing such an array of tropical fruits in Toronto, that I am tempted to explore some tropical fruit jams or fruit curds.

I still haven't found a recipe for this amazing sweet olive jam from Greece that Trader Joe's used to sell about six or seven years ago. If anyone has any leads, let me know.

Such fun deciding

Cinnamon Girl wrote:We just recently started carrying preserved lemons at The Spice House...These preserved lemons are hand-made by Les Moulins Mahjoub. They are brined with red chilies for added flavor and a little kick of heat.

Is there any other place that sells preserved lemons, preferably without the chiles?