On Sun, 4 Sep 2005 13:43:11 -0400, Dee Randall wrote:

>
> "Hoges in WA" > wrote in message
> ...
> >
> >
> > 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
>

Aren't they just cut up and packed in salt?

http://homecooking.about.com/library...ve/blcon17.htm
Preserved Lemons

Ingredients
5 lemons
1/4 cup salt, more if desired

Optional Safi Mixtu

1 cinnamon stick
3 cloves
5 to 6 coriander seeds
3 to 4 black peppercorns
1 bay leaf
freshly squeezed lemon juice, if necessary

Instructions
If you wish to soften the peel, soak the lemons in lukewarm water for
3 days, changing the water daily.

Quarter the lemons from the top to within 1/2 inch of the bottom,
sprinkle salt on the exposed flesh, then reshape the fruit.

Place 1 tablespoon salt on the bottom of a sterile 1 pint mason jar.
Pack in the lemons and push them down, adding more salt, and the
optional spices between layers. Press the lemons down to release their
juices and to make room for the remaining lemons. (If the juice
released from the squashed fruit does not cover them, add freshly
squeezed lemon juice, not chemically produced lemon juice and not
water.) Leave some air space before sealing the jar.

Let the lemons ripen in a warm place, shaking the jar each day to
distribute the salt and juice. Let ripen for 30 days.

To use, rinse the lemons, as needed, under running water, removing and
discarding the pulp, if desired. There is no need to refrigerate after
opening. Preserved lemons will keep up to a year, and the pickling
juice can be used two or three times over the course of a year.

Credits
From: Couscous and Other Good Food from Morocco by Paula Wolfert
(Harper Collins)