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making preserved lemons- why must they be whole? and other queries....

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making preserved lemons- why must they be whole? and other queries....

Shrinkrap | Jan 23, 2010 11:26 AM

I've been making preserved lemons from my meyer lemons for years, and wonder if there is room to "hack" the recipe. For instance, I have a half lemon I would like to add
( okay, I cut off a moldy part that will probably increase the risk of a problem, but that's not the point). Is there any reason, besides visual appeal, that it would not work? Also, my meyers are "precious" to me; Can I use other lemon juice to cover, or is there a reason the lemon juice should be the same as the preserved lemon? Also, is there any reason to use a thin skinned meyer, vs something more widely available? What are the pros and cons of adding spices or oil? My canning lid got a little corroded last year. Should I line it with plastic wrap? Should I be using "new" lids? Why? ( I keep my preserved lemons in the refrigerator).

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