Survivalism & Self Sufficiency Topics > Processing Food For Storage

salt preserved/moroccan lemons

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Nicodemus:
You're welcome!

The pics came out good!

littletea:
Great tutorial!  So the preserved lemons must be stored in the fridge and not the pantry?  What else have you made with these preserved lemons? 

Morning Sunshine:
I add them to anything that calls for lemon juice that will be blended up, like a creamy black bean soup (before I get requests, here it is http://thesurvivalpodcast.com/forum/index.php?topic=23012.new#new )

if a recipe calls for lemon zest, I pull out a quarter or 2 or 3 and slices them finely in 2 directions to get little pieces.  I do not worry about getting them too small - there are a few of us who like to look for the lemon pieces for yummy bites.

I have been known to grab a small one with a fork and just eat it (but I was also known for drinking lemon juice in college.  they were my "virgin" shots, and I think I would have had one of my friends' shots before they would ever have tried a shot of lemon juice, they were so weirded out by it   :D)

I created a new yummy recipe for chicken based solely on these lemons.  mmmm - it is a favorite around here. (and yes,I posted that too: http://thesurvivalpodcast.com/forum/index.php?topic=23014.new#new )

Nadir_E:
Very cool, MS - and thanks for the recipes, too!  +1 to you!

Will have to try that when my (newly planted) lemon trees start producing fruit!

-N

TwoBluesMama:
Thanks for the tutorial and for posting the pics.  I love it when people post pictures - it's the only way my dumb artist brain gets anything. I would have still been sitting here saying, "Huh?" at the salt and squished lemons.

Question - does the salt make the lemon juice really salty tasting (or is that a big duh) or can you use this to make something sweet as in lemonade or in baking? Thanks!

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