[Sca-cooks] Salted lemons
david at vastrepast.com
Tue Aug 25 18:55:28 PDT 2009
Big old ceramic container.
2 or 3 dozen lemons.
25 pounds of salt.
In the wine cellar for 4 to six months.
When I dig them out I put them in smaller "canning" jars and pack salt
around them. No one has died.
They smell divine! And taste wonderful.
They make a great garnish on all things.
Rinsed is good but scraped of most of the salt and sprinkled judiciously on
almost anything they are pretty amazing as well.
On 8/25/09 2:49 PM, "Raphaella DiContini" <raphaellad at yahoo.com> wrote:
> Eduardo made some of these, and although I may be remembering incorrectly I
> think they had sat for at least 6 months, just packed in salt, and I believe
> just in his garage? He shared a jar with me, and at July Coronation had
> included some of them in a rice dish he did as part of the Scappi Dinner on
> Saturday night. YUM!
> In joyous service,
> --- On Tue, 8/25/09, Susan Lin <susanrlin at gmail.com> wrote:
>> From: Susan Lin <susanrlin at gmail.com>
>> Subject: Re: [Sca-cooks] Salted lemons
>> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
>> Date: Tuesday, August 25, 2009, 2:42 PM
>> I agree that the salt is an excellent
>> preservative. There are many things
>> that are preserved in salt and nothing else and they do not
>> get refrigerated
>> (or didn't before refrigeration was available) In the
>> U.S. of A. we are a
>> culture of people very touchy about food safety.
>> Things I do having done
>> some research and having lived all over the world make
>> others twitch.
>> I made preserved/salted lemons and left them on the counter
>> and they were
>> fine. I did not "can" them with either a water bath
>> or under pressure.
>> Just lots of lemons and lots of salt. Let them sit,
>> added more lemons and
>> more salt until the jar was stuffed. Then just let
>> them sit.
>> Once we opened it to use we put it in the fridge.
>> Figured the constant
>> exposure to air from opening/closing might do something
>> unpleasant if we
>> kept them out. Nobody has ever gotten ill from these
>> Note: When we use the lemons we always rinse them and
>> even sometimes soak
>> them for a while.
>> My opinion is to open one of the jars, take out a lemon,
>> rinse it and give
>> it a try - it should be salty but should not taste "off".
>> Good luck
>> On Tue, Aug 25, 2009 at 3:32 PM, Jennifer Carlson <talana1 at hotmail.com>wrote:
>>> Urtatim's recipe reminded me:
>>> Last spring (after my tagine inquiry), I made up a
>> few, small jars of
>>> salted lemons - just lemons packed with salt, nothing
>> else added. Then I
>>> put them aside and forgot about them. They've
>> been sitting at room
>>> temperature on a shelf in my kitchen four about four
>> months now.
>>> I did not process them in a water bath or do anything
>> else to them. Are
>>> they still safe to eat, or should I pitch them?
>> They have not changed
>>> color, nor have the lids swollen nor is there any
>> seepage. Logic says
>>> salt+citric acid = ok, but paranoia says don't use
>>> Any canning experts out there? I only know about
>> canning things with
>>> Get back to school stuff for them and cashback for
>>> Sca-cooks mailing list
>>> Sca-cooks at lists.ansteorra.org
>> Sca-cooks mailing list
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