"~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

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!