"Hoges in WA" > wrote in message
...
>
> "Michael" > wrote in message
> ...
>>I try to learn as I go so hence, my question....
>>
>> I did my first batch of preserved lemons and they say that after one
>> week, you should add olive oil to the jar.
>>
>> What exactly is the purpose of the olive oil?
>>
>> Does it play a part in preservation....or is for flavor...or?
>
>
>
> Maybe they mean it to be a seal on the top?
>
> I've been making these for a few years and I don't put oil in - I just let
> the lemon juice do the trick.
>
> Hoges in WA
Years ago I preserved lemons (a middle eastern recipe, as I recall). The
pulp of the lemon separated form the rind and the lemon pulp was sort of
slimey, unappetizing to eat. Neither tasted very good, and it looked
horrible; I threw it out after trying it a couple of days trying. Nowadays
I just buy the Patok (sp?) brand for pickled lemons/limes. I envy you your
success.
Dee Dee