"~patches~" > wrote in message
...
> 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?


I put my recipe in the Hoges in WA reply earlier. I also put in what I use
them for.
They are not salty - you throw away the pulp and use the rind. I don't
rinse them. I suppose you could if you wanted to.
If you can't find them higher up in the thread, I'll send them to you if you
want.
regards
Hoges in WA