[Sca-cooks] Preserved (Pickled) Lemons

[lilinah at earthlink.net]

Stefan wrote:
>Isn't "sour lemons" a bit redundant? Aren't all lemons sour? But 
>each of these recipes, or at least the translation, use this term. 
>Or are these recipes calling for a type of lemon that is 
>particularly sour and then salted?

Well, i don't know about Lancelot de Casteau's lemons, but there are 
small very round yellow citrus fruits sold at the ever fabulous 
Berkeley Bowl that they call Persian lemons (urk - or is it Persian 
limes?) oh, well, any way, the fruit is not particularly sour. Well, 
maybe a little, but as you all know i'm weird. I can tolerate sour 
and bitter better than i can tolerate sweet.

So, yes, there are different kinds of lemons...

Anahita
who loved to eat fresh lemons as a child