Tuesday, February 20, 2007

Preserved Lemons Part Two

Hey it's Feb 20 and my quick batch of preserved lemons was ready on the 15th. Last night I made my salad for WCC 14 and used preserved lemons for the first time.

Here's my 2 batches:

The traditional method is looking a little cloudy. Can anyone with preserved lemon experience tell me if this is normal? It's making Scott nervous.

Here's some pieces from the bag, which I've now moved to the fridge.

I rinsed them with cold water then scraped out the flesh of the lemon.

I diced up the lemon (not pictured) and tried some. SALTY! I was shocked at how salty they were after I had rinsed them, but they have been sitting in salt for 2 weeks, so it shouldn't be that shocking, should it. But once I added it to the salad, yum. Can't wait to try some other recipes out soon.

Come back tomorrow for my WCC post featuring the lemons!


Lisa Jean said...

Mine looked cloudy just like yours. I don't think you have to worry.

Mags said...

Very neat! Looking forward to seeing your salad!

MyKitchenInHalfCups said...

Yes, mine looks cloudy just like yours. Think that is normal.
Looking forward to the salad!

peasantwench said...

Another vote for normal. If you leave it in the back of the fridge for um, an unknown amount of time, it will seperate into cloudy and clear swirls, but a good shake solves that and they still taste good.

Freya said...

I'm glad they turned out well! It has inspired me to use mine!

Emmy said...

I'm glad the quick batch turned out well :) I definitely want to give that a go sometime. Looking forward to your salad post. I'm hoping to make my salad for the challenge today.

Lis said...

wait wait.. you preserve lemons in salt? How'd I miss the original post on this or am I losing my mind? 'kay must go back and look because right now I'm not seeing anything good about a salty lemon? hehe

peasantwench said...

http://not-too-shabby.net/eats/?p=97 I just came across this today. It's a totally different way of using the lemons, one I hadn't thought of.

Sara said...

Lisa Jean - thanks that will make Scott feel better.

Mags - thank you!

Tanna, thanks to you too, I love being able to ask you guys questions.

Morgan - how long will these last, do you know?

Freya - super, I hope you post about how you use them, I've got tons to use up!

Emmy - I'd love to see what you would do with preserved lemons.

Lis - yes, you're missing a post from earlier in the month!

Morgan - I just went and looked, that is a great idea.

peasantwench said...

Um, a year and counting? Maybe more? We made three jars worth, because that's what a bag of lemons make. Before using them I always do a smell and taste test, but hey, they're preserved in salt and acid. As the as the container was totally clean, I figure I'm safe for a good long while. But then, I do like to live dangerously. :)
Please post more recipes so I have something else to do with them all!