Comments on: Moroccan Style Preserved Lemons

by: 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

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

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.

by: Marketman

Sun, 18 May 2008 00:00:51 +0000

linda, are you referring to some miso paste with that sashimi? with the lemon rind, that sounds brilliant! chi, meyer lemons have a gentler, less acidic taste, a cross between a lemon and a mandarin… so yes, I can see how they would be nice in a preserved form. But I suspect the moroccan versions use non Meyer lemons… Toping, I have seen kalamansi preserved in sugar, but not in salt… hmmm, I wonder if it would work… mojito drinker, it tastes like a smoother but salty less acrid lemon rind. Very intense flavor, but not incredibly bitter as fresh lemon rind would taste. Quillene, I don’t know for sure if the pickling brine can be re-used. But since salt is rather cheap, I would go for a new batch with daing, etc. Unless of course you are aiming for getting the residual lemon flavor onto the fish on purpose…

by: linda

Tue, 13 May 2008 03:20:31 +0000

MM,try sashimi served with miso and slivered preserved lemon rinds,it’s delicious!