[Sca-cooks] Preserved (Pickled) Lemons

[Stefan li Rous]

Thorvald replied to my question with:
> There are regular lemons, and there are lemons which are noticeably
> more sour.  The original French uses two different words.  Think of
> the difference between regular oranges and the sour Seville oranges
> destined for the modern marmalade.
Okay, this makes sense. Thank you. I've just never seen lemons called 
out as anything but lemons in the store. I guess these preserved lemons 
could be made with normal lemons, but it sounds like there will be some 
taste difference compared to making these with the sour lemons. Perhaps 
an additional souring agent can be added to the regular lemons to 
approximate the sour lemons similar to the suggestions for 
approximating the Seville oranges that have been discussed here.
> Sour lemons are available today preserved in salt.
Or, if there is a source of these already prepared lemons that would be 
better much as some folks have found it cheaper to buy quince paste 
than to buy fresh quinces and make their own. Perhaps these are 
available by mail order somewhere.
Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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