Comments on: Moroccan Style Preserved Lemons

By: Marketman

Marketman — Fri, 30 Oct 2009 08:56:51 +0000

emsy, I just checked the fridge, and the last remnants of this batch are still there, nearly 18 months old, and they are a honey yellow, not brown or cappucino. While I am not a preserved lemon expert, I wouldn’t be thrilled with brown lemons…

By: emsy

emsy — Fri, 30 Oct 2009 05:53:33 +0000

MM, question…a friend of mine who’s mother is Moroccan sent me a jar of homemade preserved lemons last Christmas and up to now I only consumed like half of it, but after a month or two they looked darker (as in as brown as, say, capuccino). did your preserved lemons turn brown as well? or should I toss the jar out already?

By: Marketman

Marketman — Sat, 06 Sep 2008 22:55:36 +0000

Elise. Buy ten lemons. Blanche five and slice and put in bowl and mix with salt. With the remaining five lemons, you will need juice to completely submerge the brined lemon slices. After you have put the lemon slices in your jar, use enough juice to cover them completely… in the case above, I ended up using 3 lemons worth of juice… hence 8 total. But that depends on the size of your storage vessel.

By: Elise

Elise — Sat, 06 Sep 2008 16:10:30 +0000

So are there 10 lemons total – wash 5 and blanch the other 5, or 5 lemons in total?

By: adulaamin

adulaamin — Thu, 22 May 2008 07:15:43 +0000

I freeze the wedges overnight instead of blanching them. I use kosher rock salt for my preserved lemons.