About Preserved Lemons.... To Shortcut or Not?
I'm obsessed with making my first batch of preserved lemons, but I'm conflicted about whether to go with the Paula Wolfert accelerated seven-day method or the 30-day all-good-things-take-time method. Does anyone know whether there are measurable differences in the results of the two recipes?
In cast it's unclear, the conflict stems from wanting the lemon goodness sooner rather than later, but also wanting the lemons to be as good as they can be. Sigh.
Thanks in advance!
If Paula Wolfert says you can have preserved lemons in 7 days, go with her recipe. She is a god when it comes to anything Mediterranean; you simply can't go wrong if you follow her ways.
I always have a stash of preserved lemons in the refrigerator and use Wolfert's instructions. They'll last for months. And I reuse the pickling juice.
Use the ones in the bottom of the jar first (I never turn it upside down because the container I use isn't completely water-tight). The top lemons might float up a bit, but once you've pulled some of the bottom ones out, they'll all be submerged.
Here is the skinny on making a batch of preserved lemons: do them the traditional way and you will have them all year. At the same time make the 7 day with 1 or 2 lemons and use them at the end of the week. The 7 day lemons don't hold up in storage.