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Mediterranean Moroccan Lemons

moroccan/mediterranean style preserved lemons

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moroccan/mediterranean style preserved lemons

jen kalb | Jan 30, 2004 11:42 AM

I just finished making up a batch of these with a mix of Meyers and other lemons, including some pieces (not whole lemons) following Paula Wolfert's recipe in her Moroccan book.

After squeezing several additional lemons to make up the required juice amount, I wondered whether I could have thrown in those rinds and pickled them as well. Is there a reason other than cosmetic why this would be a bad idea? Afterall, it appears that the rind, is the part used in cooking - many recipes call for discarding the pulp of the pickled lemons.

Any thoughts?

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