On Tue, 24 Feb 2009 09:26:14 -0500, Tracy > wrote:

>Preserving lemons is very easy. I cut the lemon from top to bottom as if
>I were going to quarter it but I leave the end intact. Put some kosher
>salt in the bottom of a quart jar and in between the opening of the
>lemon and stuff them into a small jar. Sprinkle more salt inbetween the
>lemons. Then, add enough bottled lemon juice to cover them. Lemons are
>not cheap on the east coast. The bottled stuff works fine for this and
>it makes the whole process WAY easier.
>
>Let them sit in the fridge for a couple weeks. Some people add spices
>like cinnamon and cloves, but I don't - because that is not what my SIL
>does. ;-)
>
>They last forever. The liquid gets kinda cloudy and stringy, but it's
>ok. The lemons will be fine.
>Google a recipe for Moroccan chicken with preserved lemons and olives
>and you will have something good to use them in.
>
>Harissa is a chili paste type product that Moroccans and Tunisians and
>probably others use as a condiment - especially with couscous.

thanks for the information, Tracy!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West