Where to get preserved lemons?
I used to get preserved lemons from the bulk-olive section in Fairway, on Broadway, but they haven't had them in quite a while. Is there any other place in Manhattan where they are sold? I saw a comment a while ago about a Hispanic grocery store uptown that caarries them, but I haven't found it. Any suggestions? (I could make them, I guess, but I want to make a tagine this weekend....)
I just checked Kalustyan's online catalog, and they carry two types of preserved lemons in jars. One type is apparently made in house:
58576 Pickles, Preserves In Oil/Vinegar/Brine Preserved Lemon, Moroccan Style, Home Made Kalustyans Brand 1 lb Jar $10.99
Also darn easy to make - two recipes. you can also add cardamom seeds, black peppercorns, and/or cinnamon sticks to either of these:
12 or more unblemished lemons, preferably Meyers, scrubbed
Fresh lemon juice as needed
1. Pat the lemons dry.
2. Cut a thin dime-sized piece from both ends of each lemon.
3. Set a lemon on one end and make a vertical cut three quarters of the way through the fruit, so that the two halves remain attached at the base. Do not cut in it half.
4. Turn the lemon upside down and make a second vertical cut at a 90-degree angle to the first, again three quarters of the way through fruit.
5. Fill each cut with as much salt as it will hold.
6. Place the lemon carefully at the bottom of a sterilized wide-mouthed quart glass jar. Proceed in the this manner with the remaining lemons, compressing them in the far until no space is left and the lemon juice rises to the top. Seal and seat place on the kitchen counter.
7. More lemons may be added in the following days as the lemon rinds begin to soften.
8. Make sure the lemons are covered with juice at all times adding fresh lemon juice if necessary.
9. The lemons are ready to use when the rinds are tender, in 4 to 6 weeks. Rinse them lightly and discard the seeds before using.
10. Refrigerate after opening. Preserved lemons will keep for up to 6 months in the refrigerator.
2 thin-skinned lemons 1⁄2 c. fresh lemon
1/3 c. salt extra virgin oil
Toss the lemon with the salt and place in a 1/2-pint jar with a glass or plastic lid. Cover the lemons with the lemon juice, screw the lid on and leave the jar at room temperature for a week., shaking it occasionally. After a week, pour in olive oil to cover and use the lemons for up to 1 year, storing them in the refrigerator.
Thanx all. I'll buy a jug for short-term use (i.e., this week end) and then make up a batch. I recently bought a neat pottery tajine, so I'll get some use ouf of it.
Oriental Pastry and Grocery on Atlantic in Brooklyn has two buckets of them near the olives. The brine in both buckets contains a variety of spices, but one is red with chili.