Preserved lemons

[greenishfing]

I was watching yet another cookery show at the weekend and one of the chefs was using preserved lemons and saying how good they were. I have a feeling that I will have eaten them often when I spent time in the middle east was just wondering if anyone has used them much in cookery and what they think of them. Has anybody actually preserved them?

[Nicos]

I’ve never preserved them but do use them occasionally in Middle Eastern cookery.
As they can be pretty salty I prefer to rinse them first.
Personally I don’t want to bite into them but squidge them into the sauce.

I’ve just had a quick look and found this group of recipes....and they even mention how to preserve them.
Thats got my mouth watering !
https://www.thespruceeats.com/morocc...-lemon-2394296

[greenishfing]

I have now got a jar of them salted and just waiting a month to eat them.

[Nicos]

Looking forward to hearing how you get on with them!

[Right Shed Fred]

I have a big jar I preserved in the fridge right now. Preserving them is very straightforward, the most difficult part is getting unwaxed organic lemons (waitrose...).
I mostly use the softened skins, rinsed, chopped very finely and mixed with plain mayonnaise to make a great addition to wraps etc. Perhaps a bit of an underuse of them, but the whole family like it.

[Bren In Pots]

Thanks for bringing this up I’ve never thought to preserve my own lemons before.

[Nicos]

^^^ nor me!

[greenishfing]

Sorry, but I just really love lemons. I did have a very unproductive lemon tree i at one point in my greenhouse. A few decades ago I spent a short time in the middle east and became addicted to the amazing food I ate there and between Sumac and metabel the food will remain in my food memory forever.

[Snoop Puss]

between Sumac and metabel the food will remain in my food memory forever.

Is metabel the aubergine dip, GF? I can't make my mind up how many aubergine plants to grow this year... I usually grow four, but always have more fruit than I can use (not showing off - it's shameful to chuck them out). But this year, I'll have access to an oven, so am looking for good excuses to stick with the same four. I love aubergines.

[greenishfing]

Yes metabel is the aubergine dip (not sure how you actually spell it in our alphabet). Unfortunately although I have tried many times mine never tastes as good as it should. I will try again this year. I usually grow about half a dozen aubergine plants and usually have plenty.

[Plot70]

We had a lemon party back in 2018.
Someone imported a large amount of lemons and graded them and could not sell the ones that were the wrong size.
They fly tipped them in a local lane. There was piles of fruit appearing over a period of about six weeks before the padlock on the gate got fixed.
We did marmalade and chutney on an industrial scale.

[Nicos]

^^^ flipping ‘ek...what an amazing find!

[nick the grief]

^^^ nor me!

doesn't soaking in GIn count? ... asking for a friend

[nick the grief]

on a slightly different topic I've always fancied having a go at Lime Pickle - for some reason I love the damn stuff and it was this that got me back into eating hot spicey foods again. I went off it for some time but then took to eating lime pickle that was disgustingly hot and sour and ate it by the jar full ... when we went to the local indian resturant the waiter used to bring me a pot of it to myself

so if you come across a good recipe I would be grateful

[Plot70]

^^^ flipping ‘ek...what an amazing find!

The local children were pestering the adults to whizz them in a food processor so that they could go round selling lemonade.
We were giving away jars of lemon everything for at least a year.
We hardly made a dent in the piles before they began to rot.