Re: [CH] Re: Preserving limes
Alexandra Soltow (pamra@rockland.net)
Sat, 5 Sep 1998 11:03:13 -0400
Indiana John wrote,
>>Well, not exactly.....Preserved lemons have a distinctive taste all their
>>own, and are an integral flavor in some Moroccan recipes. Basically, these
>>are to lemons what sauerkraut is to cabbage. And according to my source,
>>limes prepared this way are equally, if not more, tasty.
>>
>>Alex
>
>Whoever, wherever! Does anyone have a recipe for the creation of these
>interesting goodies? During the season, Texas Kate buys limes -- 20 for
>$1.00! I am also really into food preservation, so this would make a great
>addition to my collection of recipes in this venue.
>
>Best regards,
>Indiana John
>http://members.tripod.com/~seedpod/
Hey, John -
This is from A Mediterranean Harvest by Jon Cohen and Paola Scaravelli.
Preserved Lemons
5 or 6 small, whole, thin-skinned lemons, or 6 or 7 limes, well washed
1/3 c salt
Juice of 2 lemons
Cut the lemons or limes into quarters, leaving the quarters attached at the
stem end. Sprinkle each lemon with 1 TB salt and fit together again. Place
in a sterilized 1-quart Mason jar, squeezing them snugly to fit. Add the
remaining salt, lemon juice, and enough warm water to cover. Close the jar
and shake to dissolve the salt. They are ready to use after 1 month. Rinse
under running water to remove some of the salt and any film that may have
formed. Traditionally, only the skin is used, but the pulp is equally
delicious. It can be used in a vinaigrette to make a superb salad dressing.
Enjoy!
Alex
Alexandra Soltow
pamra@rockland.net
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