Reg wrote:

> sf wrote:
>
>> On Sun, 04 Sep 2005 18:27:57 GMT, Reg wrote:
>>
>>> Michael wrote:
>>>
>>> > 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?
>>> >
>>
>>
>> It's considered a sealant, but it's an unnecessary step according to
>> the recipe below.
>
>
> I've kept a supply of preserved lemons for years and it's never
> benefited from such a thing. IME adding oil tends to make it
> less stable, not more, because it's subject to rancidity. This
> recipe is probably based on the old idea that oil preserves
> things.
>
Ok, dumb question but since I want to try the preserved lemons, what do
you use them for? Are they overly salty? Do you rinse before using them?