Preserved lemons
- Thread starter nottsgirl
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dessiato
🇪🇸 my spirit is crying for leaving
I use small lemons, about the size of X-large egg. I quarter them longitudinally then pack salt into them, then them into salt. I top up the salt so they are fully covered and tamp this down. That's it. Give them a few weeks, two is usually enough, before using them. They keep for ages.
To use them I rinse off some of the salt, although I often don't do this very carefully, instead I don't use any additional salt.
I have the advantage of being able to get them off my friend's tree so know they are unwaxed etc.
eta I use crystals of kosher salt, not fine table salt.
To use them I rinse off some of the salt, although I often don't do this very carefully, instead I don't use any additional salt.
I have the advantage of being able to get them off my friend's tree so know they are unwaxed etc.
eta I use crystals of kosher salt, not fine table salt.
fucthest8
Cool people die horrible, preventable deaths.
dessiato
🇪🇸 my spirit is crying for leaving
In my case I do about 1kg a year. But the lemons are free, and the salt is cheap. The tree gives far more than we could use.
If you let them fully ripen before picking they're almost sweet, certainly enough to eat them like a bitter orange.
fucthest8
Cool people die horrible, preventable deaths.
Don't get me wrong, if I had a neighbour with a lemon tree I'd do the same. Since I live in England, Sainsbury's it is
dessiato
🇪🇸 my spirit is crying for leaving
Some recipes, most of my Moroccan tagine recipes for example, require preserved lemons. Fresh ones have a different taste and texture.
dessiato
🇪🇸 my spirit is crying for leaving
It is possible to grow lemons in the UK, especially if you have a conservatory. And the scent from the blossom will perfume the whole house.Don't get me wrong, if I had a neighbour with a lemon tree I'd do the same. Since I live in England, Sainsbury's it is
Winot
I wholeheartedley agree with your viewpoint
Another option:
My secret ingredient: boiled lemons
‘It tastes so much better than preserved lemon,’ says Claudia Roden
UnderOpenSky
baseline neural therapy
I've just pulled a jar from the back of the fridge and the brine has gone more like gel. They're still good right? 
dessiato
🇪🇸 my spirit is crying for leaving
Probably. I never keep mine in the fridge, they lat up to a year without a problem.I've just pulled a jar from the back of the fridge and the brine has gone more like gel. They're still right?
belboid
Exasperated, not angry.
it is odd she says it isn't usual to boil citrus, her bestest recipe is one calling for oranges to be boiled for three hours. I cant see them being quite the same as preserved, but potentially a useful subAnother option:
My secret ingredient: boiled lemons
‘It tastes so much better than preserved lemon,’ says Claudia Rodenwww.theguardian.com
fucthest8
Cool people die horrible, preventable deaths.
Bless you dess, I'm never sure when you post these things if you're just completely unaware or if you're now doing it on purpose for the lols
Cid
Proper break this time
I've just pulled a jar from the back of the fridge and the brine has gone more like gel. They're still good right?
This certainly happens with lime pickle... With that the juice is mostly just what comes out after they've been salted a while, so is not exactly brine. Scanning some recipes preserved lemons can be topped with extra lemon juice, but it's probably broadly similar. No idea why. Some combination of pectin, fruit solids, sugars I suppose.
I want to make preserved lemons as I have a lot of spare jars and then give them away for Xmas.
Eta - but obviously need to do a trial run.
UnderOpenSky
baseline neural therapy
Cid
Proper break this time
dessiato
🇪🇸 my spirit is crying for leaving
My f-I-l has a miniature orange tree in Scotland, one of my sisters has one in Lincolnshire, so it is doable.Bless you dess, I'm never sure when you post these things if you're just completely unaware or if you're now doing it on purpose for the lols
Cid
Proper break this time
I think the problem with preserved lemons is that they're usually made with specific varietals ripened the right amount in climates like Morocco (or, in dessiato 's case, Spain. Or I suppose his orangery in his English mansion). Not going to be easy to find.
With lime pickle it's kind of worth it, because it's make your own or buy Patak's. But with preserved lemons you can get all those artisanal ones from delis etc (and presumably online).
Cid
Proper break this time
kittyP
Pluviophile
Cid
Proper break this time
I think you want thin skin, not too much pith.
Also what kitty said. I read it in like the snail on a razor line Brando gives in Apocalypse Now.
Artaxerxes
Look out, he's got a gnu!
We pocketed a lemon seed from one we had on holiday in Italy and it's growing on windowsill.
Never had a lemon or a flower on it mind
I have a Meyer lemon in my greenhouse which does fruit (sporadically). I have to hand-pollinate it and it is, tbh, quite a faff. Prone to scale, mealy bugs, fussy fertiliser demands etc.etc...It has had a torrid life though, even left outside all winter (when I was sure the graft union might have failed so I was going to end up with inedible poncirius). Struggles valiiantly, but the winter blossom is fantastic, but without arsing about with little brushes, there is no chance of fruit set. I couldn't honestly say that it is thriving,
Orang Utan
Psychick Worrier Ov Geyoor
preserved lemons are great ingredients in a lot of Middle Eastern dishes, especially, IME, Persian food - I always have a jar in the fridge but I just buy them from the supermarket - the ones I use are far smaller than fresh lemons but more intense - you chop them up whole without peeling them and they're great in lamb and bean stews
