how to make preserved lemons

mimimurph
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5 Comments

Pegeen
Pegeen January 6, 2013
If you make the Bittman version, it's a good idea to buy unwaxed lemons (usually organic). There's also a whole thread on the lemons here in the Hotline section:
http://bit.ly/TDrsBn
 
Diana B.
Diana B. January 5, 2013
Link to the recipe CHeeb references: http://www.nytimes.com/2010/10/20/dining/20mini.html?_r=0
 
CHeeb
CHeeb January 5, 2013
Mark Bittman has a quickie version you can find on the NYT link for preserved lemons. I've made it many times and it lasts forever in the frig.NJOY!!!
 
em-i-lis
em-i-lis January 5, 2013
And if you want a quick fix, I love this recipe which makes a small and manageable amount: http://em-i-lis.com/wordpress/recipes-new-format/all-the-rest/easy-preserved-lemons/
 
hardlikearmour
hardlikearmour January 5, 2013
There are multiple recipes, and depending on the amount of time you have you could go with any of these: http://www.epicurious.com/recipes/food/views/Preserved-Lemons-231570
http://www.epicurious.com/recipes/food/views/Moroccan-Style-Preserved-Lemons-238422
http://www.nytimes.com/2010/10/20/dining/20mini.html
 
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