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?

Does it play a part in preservation....or is for flavor...or?

"Michael" > wrote in message
...
>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?
>
> Does it play a part in preservation....or is for flavor...or?



Maybe they mean it to be a seal on the top?

I've been making these for a few years and I don't put oil in - I just let
the lemon juice do the trick.

Hoges in WA

"Hoges in WA" > wrote in message
...
>
> "Michael" > wrote in message
> ...
>>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?
>>
>> Does it play a part in preservation....or is for flavor...or?
>
>
>
> Maybe they mean it to be a seal on the top?
>
> I've been making these for a few years and I don't put oil in - I just let
> the lemon juice do the trick.
>
> Hoges in WA
Years ago I preserved lemons (a middle eastern recipe, as I recall). The
pulp of the lemon separated form the rind and the lemon pulp was sort of
slimey, unappetizing to eat. Neither tasted very good, and it looked
horrible; I threw it out after trying it a couple of days trying. Nowadays
I just buy the Patok (sp?) brand for pickled lemons/limes. I envy you your
success.
Dee Dee

On Sun, 4 Sep 2005 13:43:11 -0400, Dee Randall wrote:

>
> "Hoges in WA" > wrote in message
> ...
> >
> >
> > I've been making these for a few years and I don't put oil in - I just let
> > the lemon juice do the trick.
> >
> > Hoges in WA
> Years ago I preserved lemons (a middle eastern recipe, as I recall). The
> pulp of the lemon separated form the rind and the lemon pulp was sort of
> slimey, unappetizing to eat. Neither tasted very good, and it looked
> horrible; I threw it out after trying it a couple of days trying. Nowadays
> I just buy the Patok (sp?) brand for pickled lemons/limes. I envy you your
> success.
> Dee Dee
>

Aren't they just cut up and packed in salt?

http://homecooking.about.com/library...ve/blcon17.htm
Preserved Lemons

Ingredients
5 lemons
1/4 cup salt, more if desired

Optional Safi Mixtu

1 cinnamon stick
3 cloves
5 to 6 coriander seeds
3 to 4 black peppercorns
1 bay leaf
freshly squeezed lemon juice, if necessary

Instructions
If you wish to soften the peel, soak the lemons in lukewarm water for
3 days, changing the water daily.

Quarter the lemons from the top to within 1/2 inch of the bottom,
sprinkle salt on the exposed flesh, then reshape the fruit.

Place 1 tablespoon salt on the bottom of a sterile 1 pint mason jar.
Pack in the lemons and push them down, adding more salt, and the
optional spices between layers. Press the lemons down to release their
juices and to make room for the remaining lemons. (If the juice
released from the squashed fruit does not cover them, add freshly
squeezed lemon juice, not chemically produced lemon juice and not
water.) Leave some air space before sealing the jar.

Let the lemons ripen in a warm place, shaking the jar each day to
distribute the salt and juice. Let ripen for 30 days.

To use, rinse the lemons, as needed, under running water, removing and
discarding the pulp, if desired. There is no need to refrigerate after
opening. Preserved lemons will keep up to a year, and the pickling
juice can be used two or three times over the course of a year.

Credits
From: Couscous and Other Good Food from Morocco by Paula Wolfert
(Harper Collins)

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?
>
> Does it play a part in preservation....or is for flavor...or?

The only reason I could see is to make lemon flavored oil and/or
olive flavored lemon. It sure doesn't help preserve it. Preserved
lemons are already preserved just fine.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

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.

> > Does it play a part in preservation....or is for flavor...or?
>
> The only reason I could see is to make lemon flavored oil and/or
> olive flavored lemon. It sure doesn't help preserve it. Preserved
> lemons are already preserved just fine.


Preserved Lemons
Recipe courtesy Ben O'Donoghue, Montes, London


Recipe Summary
Difficulty: Easy
User Rating: No Rating


10 lemons (enough to fill a jar 3/4 full)
Rock salt
Large glass jar or plastic container with tops (no metal lids)

Soak the lemons for 2 days before preparing this recipe. Change the
water twice.

Remove the nut end of the lemon (the end that attaches the lemon to
the tree). Slice a cross two-thirds of the way up the lemon. Fill with
rock salt, don't be shy. Place into glass jar. Repeat this process
until there are enough lemons compacted into the glass jar. Make sure
there is enough room (about 1/4 of the jar) left at the top to
accommodate any excess juices from the lemons. Secure tightly with the
lid and place in a cool dark place for at least a month.

Some people add 1/2 cup of fresh water to encourage the process of
preservation, with the addition of olive oil to act as a sealant on
top of the lemons. These last two processes are not necessary. Some
people also add cinnamon sticks and cloves or black peppercorns, it
entirely depends on your individual taste. Simple is best.

The lemons will then be preserved and ready to use. They last for
about 4 years.

Remember not to use a jar with a metal lid as this will affect the
preserving process and the metal may erode.

This recipe was provided by professional chefs and has been scaled
down from a bulk recipe provided by a restaurant. The FN chefs have
not tested this recipe, in the proportions indicated, and therefore,
we cannot make any representation as to the results.

Episode#: PFSP03
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Sun, 04 Sep 2005 19:05:20 GMT, Reg wrote:

> This recipe is probably based on the old idea that oil preserves
> things.

I didn't have that reaction. I thought it was used more like parafin
on top of preserves. Personally, I wouldn't use oil and the recipe
also states it's unnecessary.

"Dee Randall" > wrote in message
...
>
> "Hoges in WA" > wrote in message
> ...
>>
snipped


> Years ago I preserved lemons (a middle eastern recipe, as I recall). The
> pulp of the lemon separated form the rind and the lemon pulp was sort of
> slimey, unappetizing to eat. Neither tasted very good, and it looked
> horrible; I threw it out after trying it a couple of days trying.
> Nowadays I just buy the Patok (sp?) brand for pickled lemons/limes. I
> envy you your success.
> Dee Dee

Dee Dee
You should discard the pulp - it's yucky - it's the rind you want, sliced up
ever so neatly into

red onion in a garlicky dressing. Serve on a bed of rocket leaves.



risotto, particularly with shellfish. Add at the end of cooking.



prepared couscous along with chopped mint and pine nuts. Serve with grilled
lamb, beef or chicken.



a potato salad made from baby potatoes in skins, chopped Lebanese cucumber,
sliced shallots, black olives and an olive oil & lemon juice dressing



chopped chives and scattering over fresh oysters in the shell, sliced smoked
salmon or sliced avocado



mayonnaise with chopped fresh coriander. Use as a dip for cooked prawns



thick Greek-style plain yoghurt with chopped mint and chives and use as a
dip for crudités or to spoon over cooked fish



a lemon vinaigrette to spoon into avocado halves



pasta, rice, noodle or chick pea salads



stuffings for baked chicken, fish or lamb



50/50 mayonnaise and thick yoghurt with chopped flat-leaf parsley to serve
over freshly cooked and cooled asparagus spears.



If I'm doing a leg of lamb, I mix thinly slice preserved lemon with the
juice of 2 lemons and a couple of tablespoons of honey and cover the leg
with that in the last 15 minutes of cooking.



The recipe on this thread is a good one. I made up three large jars
yesterday and put them away - should be ready in about 6 weeks.



Hoges in WA







>
>

"Hoges in WA" > wrote in message
...
>
> "Dee Randall" > wrote in message
> ...
>>
>> "Hoges in WA" > wrote in message
>> ...
>>>
> snipped
>
>
>> Years ago I preserved lemons (a middle eastern recipe, as I recall). The
>> pulp of the lemon separated form the rind and the lemon pulp was sort of
>> slimey, unappetizing to eat. Neither tasted very good, and it looked
>> horrible; I threw it out after trying it a couple of days trying.
>> Nowadays I just buy the Patok (sp?) brand for pickled lemons/limes. I
>> envy you your success.
>> Dee Dee
>
> Dee Dee
> You should discard the pulp - it's yucky - it's the rind you want, sliced
> up ever so neatly into
>
> red onion in a garlicky dressing. Serve on a bed of rocket leaves.
>
>
>
> risotto, particularly with shellfish. Add at the end of cooking.
>
>
>
> prepared couscous along with chopped mint and pine nuts. Serve with
> grilled lamb, beef or chicken.
>
>
>
> a potato salad made from baby potatoes in skins, chopped Lebanese
> cucumber, sliced shallots, black olives and an olive oil & lemon juice
> dressing
>
>
>
> chopped chives and scattering over fresh oysters in the shell, sliced
> smoked salmon or sliced avocado
>
>
>
> mayonnaise with chopped fresh coriander. Use as a dip for cooked prawns
>
>
>
> thick Greek-style plain yoghurt with chopped mint and chives and use as a
> dip for crudités or to spoon over cooked fish
>
>
>
> a lemon vinaigrette to spoon into avocado halves
>
>
>
> pasta, rice, noodle or chick pea salads
>
>
>
> stuffings for baked chicken, fish or lamb
>
>
>
> 50/50 mayonnaise and thick yoghurt with chopped flat-leaf parsley to serve
> over freshly cooked and cooled asparagus spears.
>
>
>
> If I'm doing a leg of lamb, I mix thinly slice preserved lemon with the
> juice of 2 lemons and a couple of tablespoons of honey and cover the leg
> with that in the last 15 minutes of cooking.
>
>
>
> The recipe on this thread is a good one. I made up three large jars
> yesterday and put them away - should be ready in about 6 weeks.
>
>
>
> Hoges in WA

Thanks for all the uses. I have a gallon (it says Italy on the top) jar
with a snap-down metal lid with a rubber gasket, that I used on the last
go-round, that I must've got at someplace like Cost Plus. As I recall, I
didn't have THAT many lemons in ratio to the salt I used to fill up that
jar. The lemons were cheap in comparison to the salt I used. Don't you
completely fill the jar with salt around the lemons? As I recall I used
kosher salt. I have a place that is cool and dark, would that be better than
75F and light during the day? Also, since lemons have so much crappy-oil on
them, what did you do to get it off, as well as some of the blue markings
that are on the lemons?
Lots of problems to work out for me. Thanks for any advice.
Dee Dee

In article >, sf
> wrote:


> To use, rinse the lemons, as needed, under running water, removing and
> discarding the pulp, if desired. There is no need to refrigerate after
> opening. Preserved lemons will keep up to a year, and the pickling
> juice can be used two or three times over the course of a year.
>

I've got preserved lemons in the fridge, but never use them. You say
they will keep for a year--I may have had them that long. What are the
telltale signs that they are no longer good? Do they mould? Or is
there an off-taste? What should I look for?

Tks

"Dee Randall" > wrote in message
...
>
> "Hoges in WA" > wrote in message
> ...
{snipped}>
>
> Thanks for all the uses. I have a gallon (it says Italy on the top) jar
> with a snap-down metal lid with a rubber gasket, that I used on the last
> go-round, that I must've got at someplace like Cost Plus. As I recall, I
> didn't have THAT many lemons in ratio to the salt I used to fill up that
> jar. The lemons were cheap in comparison to the salt I used. Don't you
> completely fill the jar with salt around the lemons? As I recall I used
> kosher salt. I have a place that is cool and dark, would that be better
> than 75F and light during the day? Also, since lemons have so much
> crappy-oil on them, what did you do to get it off, as well as some of the
> blue markings that are on the lemons?
> Lots of problems to work out for me. Thanks for any advice.
> Dee Dee


This is not an exact science, since people have been making these for
centuries.



Take several lemons, saving some for the juice you will need. I like to use
organic, but if you don't have access, any good ripe ones will do. If
you've got them from your back yard or one of your friends' backyards
they're probably as close to organic as you're going to get anyway.



Wash them with detergent & rinse, to remove the agricultural wax if they are
commercial. You'll know if they need washing.



I like to completely quarter mine, but many recipes say to quarter them
lengthwise but not to cut all the way through the end. Whatever.



Cram them into a clean jar and pour a lot of salt over them, enough to
cover. Yes, it's a lot of salt. However, if you buy cooking salt, it's
cheap as chips. I don't know about kosher, it's not on my list of
obligations (or, as an old Australian saying goes, "it's all Hebrew to me")

Roll 'em in salt, put some salt at the bottom of the jar, half way up the
jar, on top of the jar. Just chuck salt in til it looks like there's a lot
of salt in there.



Fill the jar with lemon juice from the reserved lemons. This seems to use
more damn lemons than you've already put in the jar.



Put the lid on and shake well.



Put in the refrigerator (probably not necessary). For the first several
days, take the jar out twice a day and shake. The salt will draw moisture
from the lemons and soon you will have a brine with no undissolved salt. At
that point you can forget the jar in the back of the fridge for a while.
The rinds will mellow beautifully. A cool dark place will do if you want
them out of the fridge. I don't have mine in the fridge at the moment
because it's winter down here so they're just sitting in a cupboard.



I think that provided there's plenty of salt, plenty of lemon juice, plenty
tight lid and plenty of cool dark, there's not much else to it. Super clean
jars that have been dried in a low oven are a good idea too.



Hoges in WA

"Hoges in WA" > wrote in message
news
>
> "Dee Randall" > wrote in message
> ...
>>
>> "Hoges in WA" > wrote in message
>> ...
> {snipped}>
>>
>> Thanks for all the uses. I have a gallon (it says Italy on the top) jar
>> with a snap-down metal lid with a rubber gasket, that I used on the last
>> go-round, that I must've got at someplace like Cost Plus. As I recall, I
>> didn't have THAT many lemons in ratio to the salt I used to fill up that
>> jar. The lemons were cheap in comparison to the salt I used. Don't you
>> completely fill the jar with salt around the lemons? As I recall I used
>> kosher salt. I have a place that is cool and dark, would that be better
>> than 75F and light during the day? Also, since lemons have so much
>> crappy-oil on them, what did you do to get it off, as well as some of the
>> blue markings that are on the lemons?
>> Lots of problems to work out for me. Thanks for any advice.
>> Dee Dee
>
>
> This is not an exact science, since people have been making these for
> centuries.
>
>
>
> Take several lemons, saving some for the juice you will need. I like to
> use organic, but if you don't have access, any good ripe ones will do. If
> you've got them from your back yard or one of your friends' backyards
> they're probably as close to organic as you're going to get anyway.

No lemons here!
Yes, I used loads of juice from lemons that weren't 'perfect' looking.
>
>
>
> Wash them with detergent & rinse, to remove the agricultural wax if they
> are commercial. You'll know if they need washing.
>
I washed mine.
>
>
> I like to completely quarter mine, but many recipes say to quarter them
> lengthwise but not to cut all the way through the end. Whatever.

As I remember, I completely quartered mine. Perhaps not, as I remember not
being to get enough in the jar.
>
>
>
> Cram them into a clean jar and pour a lot of salt over them, enough to
> cover. Yes, it's a lot of salt. However, if you buy cooking salt,

do you mean the kind that has "ADDITIVES" in it to make it always pour-able?
Mortons, for instance?

it's
> cheap as chips. I don't know about kosher, it's not on my list of
> obligations (or, as an old Australian saying goes, "it's all Hebrew to
> me")


>
> Roll 'em in salt,

I don't think I rolled them.

put some salt at the bottom of the jar, half way up the
> jar, on top of the jar. Just chuck salt in til it looks like there's a
> lot of salt in there.
>
>
>
> Fill the jar with lemon juice from the reserved lemons. This seems to use
> more damn lemons than you've already put in the jar.
>
Yes, I KNOW!
>
>
> Put the lid on and shake well.
>
>
>
> Put in the refrigerator (probably not necessary). For the first several
> days, take the jar out twice a day and shake.

I shook.


The salt will draw moisture
> from the lemons and soon you will have a brine with no undissolved salt.
> At that point you can forget the jar in the back of the fridge for a
> while. The rinds will mellow beautifully. A cool dark place will do if
> you want them out of the fridge. I don't have mine in the fridge at the
> moment because it's winter down here so they're just sitting in a
> cupboard.
>
>
>
> I think that provided there's plenty of salt, plenty of lemon juice,
> plenty tight lid and plenty of cool dark, there's not much else to it.
> Super clean jars that have been dried in a low oven are a good idea too.

Yes, I dry in a low oven.
>
>
>
> Hoges in WA
>
You say, 'winter down here' - I thought WA is for Washington (State of
Washington). Not so?

Thanks for all your advise. I may be ready to tackle them again. Gotta
gather in some salt. Lemons always available at Costco cheap.

Dee Dee

Dee wrote:

> You say, 'winter down here' - I thought WA is for Washington (State of
> Washington). Not so?

http://www.arta.com.au/wa.html

Bob

"Bob" > wrote in message
...
> Dee wrote:
>
>> You say, 'winter down here' - I thought WA is for Washington (State of
>> Washington). Not so?
>
> http://www.arta.com.au/wa.html
>
> Bob

Thanks, Bob. Now I'll never think of you as living in the state of
Washington.
Do you live in/near Perth?
Dee Dee

On Mon, 05 Sep 2005 14:07:44 GMT, Stark wrote:

> In article >, sf
> > wrote:
>
>
> > To use, rinse the lemons, as needed, under running water, removing and
> > discarding the pulp, if desired. There is no need to refrigerate after
> > opening. Preserved lemons will keep up to a year, and the pickling
> > juice can be used two or three times over the course of a year.
> >
>
> I've got preserved lemons in the fridge, but never use them. You say
> they will keep for a year--I may have had them that long. What are the
> telltale signs that they are no longer good? Do they mould? Or is
> there an off-taste? What should I look for?
>
The other recipe from FoodTV says you can keep them up to 4 years, so
I think you've got 3 more years to go. I haven't ever preserved
or used preserved lemons (but it's so easy to do, I'm inspired now),
so my guess is that they'd be over the hill when they get mushy. I
doubt they'll go "bad" in the sense that they'll make you sick *if*
you store them properly.

On Mon, 05 Sep 2005 10:16:00 GMT, Hoges in WA wrote:
>
> Dee Dee
> You should discard the pulp - it's yucky - it's the rind you want, sliced up
> ever so neatly into
>
> red onion in a garlicky dressing. Serve on a bed of rocket leaves.
>
> prepared couscous along with chopped mint and pine nuts. Serve with grilled
> lamb, beef or chicken.

This sounds yummy!
>
> a potato salad made from baby potatoes in skins, chopped Lebanese cucumber,
> sliced shallots, black olives and an olive oil & lemon juice dressing

Dressing recipe please?
>
> mayonnaise with chopped fresh coriander. Use as a dip for cooked prawns
>
OK, I can do that!
>
> a lemon vinaigrette to spoon into avocado halves
>
recipe?

> stuffings for baked chicken, fish or lamb
>
> If I'm doing a leg of lamb, I mix thinly slice preserved lemon with the
> juice of 2 lemons and a couple of tablespoons of honey and cover the leg
> with that in the last 15 minutes of cooking.
>
Oh, I would feel like I'd died and gone to heaven! Is this anything
like Moroccan Honeyed Lamb? I've always wanted to make that.

> The recipe on this thread is a good one. I made up three large jars
> yesterday and put them away - should be ready in about 6 weeks.
>
Which preserving recipe did you use and would you please post a couple
of the above recipes? I don't care if it's a "real" recipe... just
give me proportions.

TIA

"Dee Randall" > wrote in message
...
>
> "Bob" > wrote in message
> ...
>> Dee wrote:
>>
>>> You say, 'winter down here' - I thought WA is for Washington (State of
>>> Washington). Not so?
>>
>> http://www.arta.com.au/wa.html
>>
>> Bob
>
> Thanks, Bob. Now I'll never think of you as living in the state of
> Washington.
> Do you live in/near Perth?
> Dee Dee
>

Dee
Bob posted the link 'cos he worked it out.
I live about 180km south of Perth in the bush outside WA's second largest
city, Bunbury.
Only about 10ks out but we still call it the bush.
Hoges in WA

"sf" > wrote in message
...
> On Mon, 05 Sep 2005 10:16:00 GMT, Hoges in WA wrote:
>>
>> Dee Dee
>> You should discard the pulp - it's yucky - it's the rind you want,
>> sliced up
>> ever so neatly into
>>
>> red onion in a garlicky dressing. Serve on a bed of rocket leaves.
>>
>> prepared couscous along with chopped mint and pine nuts. Serve with
>> grilled
>> lamb, beef or chicken.
>
> This sounds yummy!
Toast the pine nuts and stir them, the mint and the lemon through at the
last minute.

>>
>> a potato salad made from baby potatoes in skins, chopped Lebanese
>> cucumber,
>> sliced shallots, black olives and an olive oil & lemon juice dressing
>
> Dressing recipe please?
You only need a little - I just mix Colavita Olive Oil with a little lemon
juice for the dressing.
I'm not a great fan of Potato Salad-type mayonnaise - my little sister was
the family expert in this and now that she's gone none of us try to match
it. The black olives I use are just from a large container I bought about
two years ago. The shallots are maybe not what you would call shallots - we
get a bit sloppy with terminology so you might call them Spring Onions ?
>>
>> mayonnaise with chopped fresh coriander. Use as a dip for cooked prawns
>>
> OK, I can do that!
>>
>> a lemon vinaigrette to spoon into avocado halves
>>
> recipe?

I do this with canned tuna. Mix some top quality tuna with a tiny bit of
mayonnaise, some lemon juice and some preserved lemon (sliced up) and put it
in avocado halves. I came across the base idea for this in Diva cafe in
Hanoi and simply added the preserved lemons to it when I got back to WA. It
tastes pretty much like theirs plus the preserved lemons. Unfortunately, my
Vietnamese is non-existent and their English was limited so I couldn't
exactly tell what was in theirs. Diva cafe is opposite the Metropole for
those who know "The Quiet American"

>
>> stuffings for baked chicken, fish or lamb
>>
>> If I'm doing a leg of lamb, I mix thinly slice preserved lemon with the
>> juice of 2 lemons and a couple of tablespoons of honey and cover the leg
>> with that in the last 15 minutes of cooking.
>>
> Oh, I would feel like I'd died and gone to heaven! Is this anything
> like Moroccan Honeyed Lamb? I've always wanted to make that.

Don't know that one. I made my lamb leg up with a dry powder coating of
spices - cumin, cinnamon, cracked coriander seeds, some cayenne, sweet
paprika. Rubbed some garlic over it, then put on the spices and cooked it.
At the end, I put on some honey/lemon juice/preserved lemon mix and cooked
it for 15 minutes more.

>
>> The recipe on this thread is a good one. I made up three large jars
>> yesterday and put them away - should be ready in about 6 weeks.
>>
> Which preserving recipe did you use and would you please post a couple
> of the above recipes? I don't care if it's a "real" recipe... just
> give me proportions.
>
I put the recipe on a previous reply. As far as proportions go, I tend to
do what looks OK. My jars are 1 litre. I cram in as many quarters as I can
up to near the top. While I am doing this, I dip/roll/drench them in a bowl
of salt and also put salt in the bottom of the jar, the middle of the jar
and then again at the top. I suppose that in a litre jar I would use maybe
300-400 grams of salt. I make sure each quarter is covered - it probably
washes off most of them when I put the lemon juice in but I know that each
one went in there with enough salt to cover it so that tells me there is
enough in the jar itself even though it's no longer attached to the lemon.
You are supposed to shake them twice a day for the first few
days..............etc etc but I don't always remember. When I go to the
cupboard, if I notice them, I'll give all the jars a shake and then another
shake for good luck. They're good after about 6 weeks.
Hoges in WA

> TIA

"Hoges in WA" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Mon, 05 Sep 2005 10:16:00 GMT, Hoges in WA wrote:
>>>
>>> Dee Dee
>>> You should discard the pulp - it's yucky - it's the rind you want,
>>> sliced up
>>> ever so neatly into
>>>
>>> red onion in a garlicky dressing. Serve on a bed of rocket leaves.
>>>
>>> prepared couscous along with chopped mint and pine nuts. Serve with
>>> grilled
>>> lamb, beef or chicken.
>>
>> This sounds yummy!
> Toast the pine nuts and stir them, the mint and the lemon through at the
> last minute.
>
>>>
>>> a potato salad made from baby potatoes in skins, chopped Lebanese
>>> cucumber,
>>> sliced shallots, black olives and an olive oil & lemon juice dressing
>>
>> Dressing recipe please?
> You only need a little - I just mix Colavita Olive Oil with a little lemon
> juice for the dressing.
> I'm not a great fan of Potato Salad-type mayonnaise - my little sister was
> the family expert in this and now that she's gone none of us try to match
> it. The black olives I use are just from a large container I bought about
> two years ago. The shallots are maybe not what you would call shallots -
> we get a bit sloppy with terminology so you might call them Spring Onions
> ?
>>>
>>> mayonnaise with chopped fresh coriander. Use as a dip for cooked prawns
>>>
>> OK, I can do that!
>>>
>>> a lemon vinaigrette to spoon into avocado halves
>>>
>> recipe?
>
> I do this with canned tuna. Mix some top quality tuna with a tiny bit of
> mayonnaise, some lemon juice and some preserved lemon (sliced up) and put
> it in avocado halves. I came across the base idea for this in Diva cafe
> in Hanoi and simply added the preserved lemons to it when I got back to
> WA. It tastes pretty much like theirs plus the preserved lemons.
> Unfortunately, my Vietnamese is non-existent and their English was limited
> so I couldn't exactly tell what was in theirs. Diva cafe is opposite the
> Metropole for those who know "The Quiet American"
>
>>
>>> stuffings for baked chicken, fish or lamb
>>>
>>> If I'm doing a leg of lamb, I mix thinly slice preserved lemon with the
>>> juice of 2 lemons and a couple of tablespoons of honey and cover the
>>> leg
>>> with that in the last 15 minutes of cooking.
>>>
>> Oh, I would feel like I'd died and gone to heaven! Is this anything
>> like Moroccan Honeyed Lamb? I've always wanted to make that.
>
> Don't know that one. I made my lamb leg up with a dry powder coating of
> spices - cumin, cinnamon, cracked coriander seeds, some cayenne, sweet
> paprika. Rubbed some garlic over it, then put on the spices and cooked
> it. At the end, I put on some honey/lemon juice/preserved lemon mix and
> cooked it for 15 minutes more.
>
>>
>>> The recipe on this thread is a good one. I made up three large jars
>>> yesterday and put them away - should be ready in about 6 weeks.
>>>
>> Which preserving recipe did you use and would you please post a couple
>> of the above recipes? I don't care if it's a "real" recipe... just
>> give me proportions.
>>
> I put the recipe on a previous reply. As far as proportions go, I tend to
> do what looks OK. My jars are 1 litre. I cram in as many quarters as I
> can up to near the top. While I am doing this, I dip/roll/drench them in
> a bowl of salt and also put salt in the bottom of the jar, the middle of
> the jar and then again at the top. I suppose that in a litre jar I would
> use maybe 300-400 grams of salt. I make sure each quarter is covered - it
> probably washes off most of them when I put the lemon juice in but I know
> that each one went in there with enough salt to cover it so that tells me
> there is enough in the jar itself even though it's no longer attached to
> the lemon. You are supposed to shake them twice a day for the first few
> days..............etc etc but I don't always remember. When I go to the
> cupboard, if I notice them, I'll give all the jars a shake and then
> another shake for good luck. They're good after about 6 weeks.
> Hoges in WA
>
>> TIA
>
It's been a while, but I recall putting salt AND the lemon juice in each
layer as I went, NOT waiting until filling the jar to add all the juice. I
don't suppose either way makes a big difference.
But I don't recall 'dipping and rolling' each piece. That's a very good
idea.
Thanks.
Dee Dee

Hoges in WA wrote:

> "Michael" > wrote in message
> ...
>
>>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?
>>
>>Does it play a part in preservation....or is for flavor...or?
>
>
>
>
> Maybe they mean it to be a seal on the top?
>
> I've been making these for a few years and I don't put oil in - I just let
> the lemon juice do the trick.
>
> Hoges in WA
>
>
Would you mind sharing your recipe? TIA

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?

"~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!

Thank you sooo much, I saved your post for future reference!


`````````

On Tue, 06 Sep 2005 12:06:30 GMT, Hoges in WA wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 05 Sep 2005 10:16:00 GMT, Hoges in WA wrote:
> >>
> >> Dee Dee
> >> You should discard the pulp - it's yucky - it's the rind you want,
> >> sliced up
> >> ever so neatly into
> >>
> >> red onion in a garlicky dressing. Serve on a bed of rocket leaves.
> >>
> >> prepared couscous along with chopped mint and pine nuts. Serve with
> >> grilled
> >> lamb, beef or chicken.
> >
> > This sounds yummy!
> Toast the pine nuts and stir them, the mint and the lemon through at the
> last minute.
>
> >>
> >> a potato salad made from baby potatoes in skins, chopped Lebanese
> >> cucumber,
> >> sliced shallots, black olives and an olive oil & lemon juice dressing
> >
> > Dressing recipe please?
> You only need a little - I just mix Colavita Olive Oil with a little lemon
> juice for the dressing.
> I'm not a great fan of Potato Salad-type mayonnaise - my little sister was
> the family expert in this and now that she's gone none of us try to match
> it. The black olives I use are just from a large container I bought about
> two years ago. The shallots are maybe not what you would call shallots - we
> get a bit sloppy with terminology so you might call them Spring Onions ?
> >>
> >> mayonnaise with chopped fresh coriander. Use as a dip for cooked prawns
> >>
> > OK, I can do that!
> >>
> >> a lemon vinaigrette to spoon into avocado halves
> >>
> > recipe?
>
> I do this with canned tuna. Mix some top quality tuna with a tiny bit of
> mayonnaise, some lemon juice and some preserved lemon (sliced up) and put it
> in avocado halves. I came across the base idea for this in Diva cafe in
> Hanoi and simply added the preserved lemons to it when I got back to WA. It
> tastes pretty much like theirs plus the preserved lemons. Unfortunately, my
> Vietnamese is non-existent and their English was limited so I couldn't
> exactly tell what was in theirs. Diva cafe is opposite the Metropole for
> those who know "The Quiet American"
>
> >
> >> stuffings for baked chicken, fish or lamb
> >>
> >> If I'm doing a leg of lamb, I mix thinly slice preserved lemon with the
> >> juice of 2 lemons and a couple of tablespoons of honey and cover the leg
> >> with that in the last 15 minutes of cooking.
> >>
> > Oh, I would feel like I'd died and gone to heaven! Is this anything
> > like Moroccan Honeyed Lamb? I've always wanted to make that.
>
> Don't know that one. I made my lamb leg up with a dry powder coating of
> spices - cumin, cinnamon, cracked coriander seeds, some cayenne, sweet
> paprika. Rubbed some garlic over it, then put on the spices and cooked it.
> At the end, I put on some honey/lemon juice/preserved lemon mix and cooked
> it for 15 minutes more.
>
> >
> >> The recipe on this thread is a good one. I made up three large jars
> >> yesterday and put them away - should be ready in about 6 weeks.
> >>
> > Which preserving recipe did you use and would you please post a couple
> > of the above recipes? I don't care if it's a "real" recipe... just
> > give me proportions.
> >
> I put the recipe on a previous reply. As far as proportions go, I tend to
> do what looks OK. My jars are 1 litre. I cram in as many quarters as I can
> up to near the top. While I am doing this, I dip/roll/drench them in a bowl
> of salt and also put salt in the bottom of the jar, the middle of the jar
> and then again at the top. I suppose that in a litre jar I would use maybe
> 300-400 grams of salt. I make sure each quarter is covered - it probably
> washes off most of them when I put the lemon juice in but I know that each
> one went in there with enough salt to cover it so that tells me there is
> enough in the jar itself even though it's no longer attached to the lemon.
> You are supposed to shake them twice a day for the first few
> days..............etc etc but I don't always remember. When I go to the
> cupboard, if I notice them, I'll give all the jars a shake and then another
> shake for good luck. They're good after about 6 weeks.
> Hoges in WA
>
> > TIA
>