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added over 2 years ago

Without actually seeing it, it sounds pretty close. The main components for preserved lemons are salt and lemon juice. "Lemon water" is probably just a weak translation. But in any case ought to be an acceptable substitute in the recipe.

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sorry it wasn't lemon water.. it was lemon, water, etc I will know when I try it I guess, but if I was wrong I could take it back before I open it.

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susan g added over 2 years ago

This doesn't sound right to me! Sounds delicious, but not the same as preserved lemons. A pickle in the last few days linked to Mark Bittman's quick recipe for them. That said, I imagine you could substitute this. (This may be closer to the Indian lemon pickle.) Hmm, a pickle of a pickle?

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susan g added over 2 years ago

You led me to the recipe, and for once I did have all the ingredients... The dominant taste is the harissa as you eat, but the lemon is what lingers. What did you decide?

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it should work, but to my experience (I lived in Egypt for six years) the Egyptian pickled lemons tend to be more bitter than the others.

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I think the Egyptian lemon pickle is too floral, and maybe bitter, for me. I preferred my cobbled up mess of a fresh salted lemon, it was definately sweeter and brighter. It does work, though.

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