Hoges in WA wrote:

> "~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
>
>
>
>
No problem. I will check up the thread and find it. So it is only the
rind you use? Interesting!