On Tue, 24 Feb 2009 20:07:24 +0000 (UTC),
(Steve Pope) wrote:

>Steve Pope > wrote:
>
>>It's pretty easy. All you need is lemons, salt, and a jar.
>>My sweetie makes these from Paula Wolfert's recipe:
>>
>>http://www.epicurious.com/recipes/fo...d-Lemons-15336
>
>Looking at this recipe, it uses olive oil, which we don't
>include.

Thanks for pointing that out. To me, it looks like olive oil is used
like paraffin - to seal the jar.

>I think otherwise we use the proportions in
>this recipe.
>
>(It's amazing how many preserved lemon recipes fail to
>include the proportions, making them impossible to follow.)
>
I get it.... lemons come in different sizes (if you've ever had a
lemon tree, you understand). I think the best way is to describe what
it should look like with a recipe like preserved lemon.



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

Mae West