[Sca-cooks] Preserved lemons (was Re: Salty carrots-from Isabella (lemons))

Dragon dragon at crimson-dragon.com
Mon Mar 31 11:52:56 PDT 2008

Daniel & Elizabeth Phelps did speak thusly:
>No, they key limes I saw where I grew up were large, but there's no reason
>they couldn't vary in size,  I suppose. I've never been fortunate enough to
>see Meyer lemons yet. Has anyone tried that Moroccan method of preserving
>lemons in salt? How does that come out? It looks interesting, but we haven't
>tried it yet.
---------------- End original message. ---------------------

Yes, I do it frequently.

In fact, I need to make a new batch.

This is the recipe I use:



  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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