Salted Preserved Lemons

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved this recipe VS any other I've used for it doesn't require additional liquid (lemon juice,etc. Please, try those lemons chopped on the top of your salmon steak (mid
-cooking, right after you flip them.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Superb way of preserving lemons, Add a really rounded spicyness to all sorts of dishes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It is important for the lemons to be completely submerged in lemon juice or they will quickly develop a white mold on top. If this happens, simply scoop off the mold with a spoon and add more lemon juice until the lemons are completely submerged. Also, it wouldn't hurt to add a couple pinches of sea salt to the top of the jar, just to keep up the concentration of salt, where nothing will grow,

After a few weeks, there will seem to be a cloudy liquid forming on the bottom of the jar. This is probably alright, since the lemon juice and salt are essentially breaking down the pectins and sugars of the lemons. When you are getting ready to use your preserved lemons, make sure to gently rinse them off prior to cutting,

Chef Bob McGuire

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great idea as a gift as presented on show, but lovely to have on hand for cooking.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The lime version is superb with curried lamb, grilled swordfish and mango chutney, or in pineapple and chile salsa. I have been looking for this recipe since returning from Tonga where I owned a bistro for 10 years. The Fiji Indian lady who made this for me would not share her recipe. I'm thrilled I can now duplicate it for myown dishes.