The pie emoji is coming! Hear how we helped change history. »
🔕 🔔
Loading…

My Basket ()

All questions

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?

Sam is a trusted home cook.

asked about 4 years ago
3 answers 6841 views
B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added about 4 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...

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 4 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.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added about 4 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.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.