Thank you Rita for a very easy recipe. I obviously can't review the taste of them yet. But I'm certain I will really enjoy having these preserved lemons because I absolutely love salted lemons and eat fresh slices sprinkled with salt often. Made for ZWT #6 - 2010
Wonderful recipe, although the spices are optional. We have a Meyer lemon tree which gives us an amazing number of lemons each season. Year before last, we decided to keep a written account of every lemon we took from the tree that season and we stopped counting when there were still a few lemons high up on the tree. We had picked 852 lemons! Making the preserved lemons was a great way to use a large amount of them with a delicous result. (I made another very big jar of lemons just today, & used 33 lemons.) I've used them in any and all recipes I think they will improve, and I've never made any dishes that didn't taste better for having the preserved lemons in them. If you haven't tried making these yet, please do. You won't be sorry. Barbara Gregory-Pearlman (gotchagal)
Completed making this back in November but forgot to review it (It's now January). These are extremely easy to make. I made Rita's Tagine of Chicken, Preserved Lemon, & Olives (#77530) with them, and the results were great! Since then I've been keeping them in the fridge (only just noticed that the recipe says you don't need to do that) and have used the juice a couple times in salad dressings. I especially liked it in the dressing for a chicken-rice salad I made.
I have just made a batch of these, and the method is very straightforward and easy. Before seeing what the lemons taste like, I need to rotate the jars daily for a week, then leave them in the dark for at least two weeks. I'll be back with a review and a star rating when I have done that!
I started up some of these for an experiment. I will return after they have been tried.
This was great Rita. I did add spices in the lemon juice some cumin, coriander and pepper powder and used sea salt (do not know what kosher salt is). I omitted the olive oil. Our lemons are pretty small; a little bigger than walnuts so made this with 16. We call them sour limes. I did not cut them through just cut the wedges and left a little of the skin at the base of the fruit uncut so the limes just were open mouthed but not cut through. Used them as a meal accompaniment directly without rinsing or getting rid of the pulp. My comp was down so could not access the tagine recipe :(. Will be putting some more lemons in the pickling juice this weekend. :) Fay