Comments on: Preserved Lemons

By: Moroccan-Style Chickpeas with Preserved Lemons | Unfussy Fare

Moroccan-Style Chickpeas with Preserved Lemons | Unfussy Fare — Tue, 13 Oct 2009 22:24:03 +0000

[...] the preserved lemons we made a few weeks back? Well, I introduced mine to some chickpeas and Moroccan spices, and sparks [...]

By: Gillian

Gillian — Thu, 01 Oct 2009 02:13:03 +0000

Pamela, thanks for the facebook plug! I’m flipping my giant jar of lemons daily. Very satisfying.

By: Pamela Perry

Pamela Perry — Wed, 30 Sep 2009 16:12:45 +0000

I posted the lemon info on FB. I’ve already flipped them today, so they’re off to a good start.

I’ll get right on that extract.

By: Gillian

Gillian — Tue, 29 Sep 2009 22:10:33 +0000

Yay! Thanks for the kind words. I can’t wait to see your lemon results. Yes, you leave them out for a week, flipping them each day. Then a bit of olive oil on top and into the fridge. Most of the recipes I read recommended waiting three weeks or more before eating them.

Since you’re so DIY in the kitchen, here’s a link to a vanilla extract recipe I’ve been eyeing. Maybe you could save me the trouble, and just give me a little bottle of homemade vanilla extract for Christmas, in some kind of really cute bottle with fabric or a homemade label or something…

http://www.joythebaker.com/blog/2009/06/how-to-make-vanilla-extract/

By: Pamela Perry

Pamela Perry — Tue, 29 Sep 2009 21:56:09 +0000

I did buy extra and there was one bad one. Other than that, beautiful.

So just to clarify, they ’sit and spin’ for a week, then the olive oil is added, then refrigerated?

I made 8 1/2 pint jars and one pint from about 3.5 lbs of lemons – they were exceptionally big. I ran them through my juicer rather than pressing the juice as it yielded more.

I’ll send a picture of them all dolled up.

You’re doing such a great job with this site. I eagerly anticipate your next post.

By: Gillian

Gillian — Tue, 29 Sep 2009 19:43:05 +0000

You’re way ahead of me, Pamela. As usual. I hadn’t even considered what they should wear.

I made a giant jar of preserved lemons yesterday, because I was feeling a little stingy about using them. I don’t want to run out.

Note to anyone trying this at home (based on my experience yesterday…sorry Pamela, too late for you): Buy a few extra lemons, in case you cut some open to find they’re not so good inside. Sigh.

By: Pamela Perry

Pamela Perry — Tue, 29 Sep 2009 18:42:20 +0000

Oh, and I already thought of the perfect fabric to dress the jars for their journey to their new homes. It’s all about the outfit!

By: Pamela Perry

Pamela Perry — Tue, 29 Sep 2009 18:41:23 +0000

I’m in. Just got home with my lemons. More later.

By: Gillian

Gillian — Mon, 28 Sep 2009 20:23:02 +0000

It really is that simple, Nic. I’m so enthralled with preserved lemons that I’m making myself a much bigger jar today. I’ll give the little ones as gifts.

I’d love to know how you canned your oven-dried tomatoes. I love slow-roasted tomatoes. We tend to eat them so fast they don’t need preserving. But still, I’m intrigued!

By: Nic

Nic — Mon, 28 Sep 2009 15:27:19 +0000

I too am terrified by canning/preserving. I made oven dried tomatoes and canned them at the weekend and that was really simple if slow! This looks awsome, I’ve always wanted to try preserved lemons but they are so expensive to buy here, and now I can make them! hurrah!