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Where to get preserved lemons?

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hlbones Dec 7, 2006 02:15 PM

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....)

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    Pan RE: hlbones Dec 8, 2006 03:11 AM

    I just checked Kalustyan's online catalog, and they carry two types of preserved lemons in jars. One type is apparently made in house:

    http://www.kalustyans.com/searchcatal...

    58576 Pickles, Preserves In Oil/Vinegar/Brine Preserved Lemon, Moroccan Style, Home Made Kalustyans Brand 1 lb Jar $10.99

    1 Reply
    1. re: Pan
      prunefeet RE: Pan Dec 13, 2006 09:20 PM

      Kalustyan's are really good. I don't know which ones I got, maybe the inhouse...very pretty in a jar with nigella seeds I think...

    2. jbyoga RE: hlbones Dec 8, 2006 03:13 AM

      Try Preserved Lemons R' US!

      Kidding - I've seen them in Middle Eastern groceries before...

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        Alice Letseat RE: hlbones Dec 8, 2006 03:25 AM

        Also darn easy to make - two recipes. you can also add cardamom seeds, black peppercorns, and/or cinnamon sticks to either of these:
        Preserved Lemons
        12 or more unblemished lemons, preferably Meyers, scrubbed
        Sea salt
        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.

        Preserved Lemons

        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.

        1. wleatherette RE: hlbones Dec 8, 2006 03:37 PM

          whole foods at union square carries them.

          3 Replies
          1. re: wleatherette
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            empecot RE: wleatherette Dec 21, 2006 04:44 AM

            Having bought them there in the past, I went to Whole Foods looking for them and one of their employees said they don't make them anymore.
            I ended up going to Kalustyans.

            1. re: empecot
              prunefeet RE: empecot Dec 21, 2006 01:47 PM

              They are expensive but hey, they have saffron threads floating around in there! I just bought a jar myself.

              1. re: empecot
                wleatherette RE: empecot Jan 4, 2007 02:51 PM

                that's weird! i saw them in the union square branch about a week before i posted.

            2. h
              hlbones RE: hlbones Dec 9, 2006 01:37 AM

              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.

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                dml RE: hlbones Jan 3, 2007 03:58 PM

                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.

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                  el Mitch RE: hlbones Jan 3, 2007 07:27 PM

                  I just spotted some preserved lemons this week at Fairway, right across from the buckets of olives. They were in jars, on a shelf with disposable wooden plates, tapas toothpicks, and roasted chestnuts from France.

                  1 Reply
                  1. re: el Mitch
                    h
                    hlbones RE: el Mitch Jan 4, 2007 01:10 PM

                    Yes. That's where I got them; put them in a terrific lamb tagine, too

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