34053 Sun Jan 30 22:08:36 -0800 2005 14 1 San Francisco Bay Area 0 153098 Anyone know where I can get preserved lemons in SF? Thanks. Sun Jan 30 22:08:36 -0800 2005 0 Steve 1 153112 At Queen of Sheba - Sutter and Larkin (? I think it's Larkin). Fantastic store. Mon Jan 31 00:06:11 -0800 2005 153098 0 jen maiser 2 153145 YUM at Market and Guerrero has them as well. Mon Jan 31 11:01:20 -0800 2005 153112 0 jensen 3 153164 They are incredibly easy to make yourself- just cut some 10 for a dollar lemons open and pack them in a jar with salt. Wait a few days and use them. I haven't seen any for sale, but then I haven't been looking for them. Andrew Mon Jan 31 12:39:59 -0800 2005 153145 0 Andrew Gorman 4 153216 something tells me that one might end up with a more bitter than not version of a truly preserved lemon with this method and recipe. another easy way is to put them in ziplock bags 50 50 sugar and kosher salt, in the freezer. wait three months. if the pres lemon you buy is too bitter or too salty a trick is to blanch them. my old job boulettes larder also sells them, by the each, which i thought was helpful. Mon Jan 31 21:45:58 -0800 2005 153164 0 sailorbuoys 5 153217 I would like more details for this version, please. Mon Jan 31 22:07:00 -0800 2005 153216 0 MKatrinaToo 6 153218 Sugar? Piffle. I just use salt and a mess of lemons. I'm sure Boulette will sell you one just as good for $12.75, but pack a cut lemon in salt in an airtight jar, wait, and you've got a perfectly useable preserved lemon. A quick web search for > will conjure up a bunch of ways to make them, just like > will find local vendors. Andrew. Mon Jan 31 22:50:50 -0800 2005 153217 0 Andrew Gorman 7 153239 I make my own too. Cut them in four lines from top to bottom, leaving top and bottom attached. Pack with coarse salt, stuff them in a mason jar as tightly as possible, cover with lemon juice, and refrigerate. Turn the jar over once a week. In about 3 weeks they will be preserved, delicious, and not even a little bitter. Tue Feb 01 12:06:32 -0800 2005 153218 0 leaseachef 8 153288 Does anybody know how to make the dried preserved lemon found in Chinese candy store ? My wife is hooked to it ! Wed Feb 02 01:39:02 -0800 2005 153239 0 toto 7 153272 sugar and kosher salt will "cook" the lemon in the freezer. it does not make the lemon sweet as sugar is used for curing, similarly to that of salt. historically, not just in my mind! as another poster mentioned, lemon juce also helps the process. ever which way produces a different flavor profile and also tenderness factor. Tue Feb 01 20:13:07 -0800 2005 153218 0 sailorbuoys 8 153284 I think if you use very sweet lemons (like some meyer lemons), you shouldn't need sugar. I also think that it takes more that a few days. I have made hundreds of these (literally) and we usually waited months not days. Wed Feb 02 00:52:33 -0800 2005 153272 0 shameless 7 153286 Okay, inspired by you all and since I had some syrup left from candying some lemon slices (sliced lemons sprinkled w/ a generous amount of sugar, gently tossed in a ziploc bag, then allowed to sit in the fridge for a couple of days. Over the two days, when I think of it, I flip the bag around a couple of times. I save the resulting syrup for other uses.), I quartered a couple of lemons, poured in a little of the lemon syrup, added a generous handful of salt--and just let it sit, again on occasion flipping the lemons about. Now I've never had preserved lemons, but when I tasted the ones I concocted, I was intrigued by the sweet, sour, salty flavors. Thanks for the ideas! Wed Feb 02 01:25:47 -0800 2005 153218 0 MKatrinaToo 8 153307 There's no added sugar in the preserved lemons Moroccans use in charmoula etc., and that's where most American chefs and food-magazine writers got the idea. Link: http://www.epicurious.com/recipes/recipe_views/views/15336 Wed Feb 02 23:31:59 -0800 2005 153286 0 Robert Lauriston 6 153278 Hi, Coincidentally I've just posted my recipe for preserved lemons, at the link below. I wrote it specifically for beginning preservers. I hope you will find it useful. --Patrick Link: http://www.pdbd.com/henwaller/index.php?p=10 Image: http://www.pdbd.com/henwaller/images/lmns1779.jpg Tue Feb 01 21:41:37 -0800 2005 153217 0 patrick 6 153285 Thank you! I am so thankful that I have access to all sorts of free lemons, so I will be giving all recipes a trial. I have recipes for lemonade and candied lemon slices if anyone wants them. Wed Feb 02 01:06:39 -0800 2005 153217 0 MKatrinaToo