"Hoges in WA" > wrote in message
...
>
> "Dee Randall" > wrote in message
> ...
>>
>> "Hoges in WA" > wrote in message
>> ...
>>>
> snipped
>
>
>> Years ago I preserved lemons (a middle eastern recipe, as I recall). The
>> pulp of the lemon separated form the rind and the lemon pulp was sort of
>> slimey, unappetizing to eat. Neither tasted very good, and it looked
>> horrible; I threw it out after trying it a couple of days trying.
>> Nowadays I just buy the Patok (sp?) brand for pickled lemons/limes. I
>> envy you your success.
>> Dee Dee
>
> Dee Dee
> You should discard the pulp - it's yucky - it's the rind you want, sliced
> up ever so neatly into
>
> red onion in a garlicky dressing. Serve on a bed of rocket leaves.
>
>
>
> risotto, particularly with shellfish. Add at the end of cooking.
>
>
>
> prepared couscous along with chopped mint and pine nuts. Serve with
> grilled lamb, beef or chicken.
>
>
>
> a potato salad made from baby potatoes in skins, chopped Lebanese
> cucumber, sliced shallots, black olives and an olive oil & lemon juice
> dressing
>
>
>
> chopped chives and scattering over fresh oysters in the shell, sliced
> smoked salmon or sliced avocado
>
>
>
> mayonnaise with chopped fresh coriander. Use as a dip for cooked prawns
>
>
>
> thick Greek-style plain yoghurt with chopped mint and chives and use as a
> dip for crudités or to spoon over cooked fish
>
>
>
> a lemon vinaigrette to spoon into avocado halves
>
>
>
> pasta, rice, noodle or chick pea salads
>
>
>
> stuffings for baked chicken, fish or lamb
>
>
>
> 50/50 mayonnaise and thick yoghurt with chopped flat-leaf parsley to serve
> over freshly cooked and cooled asparagus spears.
>
>
>
> If I'm doing a leg of lamb, I mix thinly slice preserved lemon with the
> juice of 2 lemons and a couple of tablespoons of honey and cover the leg
> with that in the last 15 minutes of cooking.
>
>
>
> The recipe on this thread is a good one. I made up three large jars
> yesterday and put them away - should be ready in about 6 weeks.
>
>
>
> Hoges in WA

Thanks for all the uses. I have a gallon (it says Italy on the top) jar
with a snap-down metal lid with a rubber gasket, that I used on the last
go-round, that I must've got at someplace like Cost Plus. As I recall, I
didn't have THAT many lemons in ratio to the salt I used to fill up that
jar. The lemons were cheap in comparison to the salt I used. Don't you
completely fill the jar with salt around the lemons? As I recall I used
kosher salt. I have a place that is cool and dark, would that be better than
75F and light during the day? Also, since lemons have so much crappy-oil on
them, what did you do to get it off, as well as some of the blue markings
that are on the lemons?
Lots of problems to work out for me. Thanks for any advice.
Dee Dee