"mangodance" > wrote in message
...
> I'm about to make some preserved lemons. Most recipes call for kosher
> or sea salt. Is that really necessary? I have it, but I'm just curios
> whether iodized would react differently.

Plain salt, sea salt and rock salt will be just fine as will iodized but the
latter is a waste of time unless you are a long way from the sea and likely
to suffer from Iodine deficiency.

>
> Also, has anyone used this method with other citrus fruits?
>

Yes it works very well with limes. You get the same intense citrus flavour
but lime instead of lemon.

The only trick to it is to ensue that there is sufficient juice/salt to
cover the fruit otherwise it will get mouldy, if this happens just throw out
the mouldy bits on top and make sure the rest stays covered. Adding some
inert (glass, pottery, etc) weight on top (inside the jar) to push the fruit
down can assist.

David