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Making dried salted lemons instead of preserved lemons

Mayers Lemons are sale. I usually make a jar of preserved lemons, they get slimy after a few months. Could I slice and boil in salt water, and then dehydrate them and pack in dry salt for longer shelf life?

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asked almost 6 years ago

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3 answers 8360 views
HalfPint
HalfPint

HalfPint is a trusted home cook.

added almost 6 years ago

I think what you want is called msir and it's made almost the same way as preserved lemons, then the juices that accumulate is poured off. Here's a pretty detailed tutorial, http://foodsoftheworld.activeboards.net/msir-moroccan-salted-dried-lemons_topic479.html

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Sam1148
Sam1148

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added almost 6 years ago

Ahh, yes. I saw something about those.
I've purchased dried lemons at middle eastern stores and they always taste a bit, well like fake cool aide products.

I may try both and see which works---I was thinking using 'candied' lemon slices as a starting recipe..but with salt instead instead of sugar.

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HalfPint
HalfPint

HalfPint is a trusted home cook.

added almost 6 years ago

Maybe you can cook and cool the lemons in supersaturated salt solution and then drain and let it dry out. You might have to do this a few times until you get the dryness that you prefer.

Alternatively, salt pack thin slices of lemon with coarse sea salt.

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