RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Lemons, Preserved - pareve
Preserved lemons are from Moroccan cuisine and are used in Sephardic cooking. "The peel, pulp, and juice squeezed from the lemons can all be used. Sometimes, however, the juice and preserving brine, can be bitter; use fresh lemon juice in that case." [_Gourmet_ magazine, August, 1994.] This is taken from the Epicurious web site. Paula Wolfert's Seven-Day Preserved Lemons ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 4 large (about 6 ounces each) lemons (preferably thin-skinned), scrubbed 2/3 cup koshering salt 1 cup fresh lemon juice (from about 5 large lemons) olive oil Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons. Ruth Gourmet August 1994 food.epicurious.com/db/recipes/recipesH/4/12484.html
