Comments on: Preserved Lemons

By: admin

admin — Wed, 11 Aug 2010 00:04:27 +0000

Teri you peel away the inside mush and use the peel which is now soft and lemony but salty so you may want to rinse. You can store in a cool pantry or fridge.

By: Teri

Teri — Tue, 10 Aug 2010 23:31:28 +0000

Wow this is great? Can you use the whole lemon the way you normally would?

Wardeh…uhm you have to put the lacto fermented stuff in the fridge? I am so confused!

By: Oranges: Whole, Preserved, and Candied « bree's bumbling

Oranges: Whole, Preserved, and Candied « bree's bumbling — Thu, 28 Jan 2010 06:12:22 +0000

[...] heard of them before, but recently I’ve read so much about preserved lemons on blogs like Sustainable Eats and Chiot’s Run that I just had to try my hand at making some. My only hurdle was that [...]

By: Tigress’s Can Jam and Local Citrus

Tigress’s Can Jam and Local Citrus — Sun, 24 Jan 2010 23:08:52 +0000

[...] citrus I ended up getting some grapefruit, a case of juicing oranges, extra lemons and limes to salt preserve, lacto-ferment and to freeze zest and juice in ice cube trays for use in recipes the rest of the [...]

By: Lacto-fermented Orange Marmalade

Lacto-fermented Orange Marmalade — Sun, 27 Dec 2009 07:28:27 +0000

[...] always loved orange marmalade so the hard part will be waiting for it to finish. The preserved lemons we made came out delicous – we’ve used them in pasta and they are so refreshing, healthy and [...]

By: admin

admin — Tue, 18 Aug 2009 16:46:51 +0000

I’ve read various recipes for these, some say they last 6 months and some say indefinitely, some say to refrigerate and some say cool pantry. I personally keep mine in the fridge where they definitely last longer then 6 months but I’ve never kept a jar around too much longer then that simply because we adore to eat them! I put them chopped into sauteed greens, with pasta, simmered into chicken stew or stuffed into chicken before roasting. They work great in recipes in place of olives or capers as well.

I’d love to hear more ideas to use them (as if I need them!)

By: Celina

Celina — Tue, 18 Aug 2009 16:38:29 +0000

how beautiful – and so fantastic that you can leave them on the counter! where did you find this recipe?
what did you add that is green?

By: Wardeh @ GNOWGLINS

Wardeh @ GNOWGLINS — Fri, 07 Aug 2009 15:38:34 +0000

So you can store these room temperature for a year? That is good news! I have to hold back on my lacto-fermenting because I don’t have enough fridge room.

By: Pasta with Preserved Lemons, Basil and Lemon Chicken

Pasta with Preserved Lemons, Basil and Lemon Chicken — Fri, 07 Aug 2009 06:28:24 +0000

[...] This is one of my family’s favorite summer meals. The recipe is very loose, open for your customization. The only two necessary ingredients are the lemon chicken and the preserved lemons. [...]

By: Preserved Lemons « Sustainable Eats

Preserved Lemons « Sustainable Eats — Fri, 07 Aug 2009 06:04:53 +0000

[...] how to make preserved lemons on the new [...]