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Preserved Lemons - Where in Downtown TO?

Hi,
Can anyone help me find some preserved lemons in Toronto? I live downtown.
Cheers

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  1. You can get pickled ones in St. Lawrence Market. I hear it's not quite the same, but I find they work great in Moroccan dishes.

    1. unfortunately i don't have a suggestion other than you should consider making a litre size jar of them. it's easy and keeps well.

      10 Replies
      1. re: chocabot

        I have to agree with chocabot. They are the easiest thing you'll ever make. And because they are preserved with the skin on, better to try to get organic lemons.

        1. re: dinin and dishin

          I don't shop for Middle Eastern foods downtown, so don't know the location.
          But Nasr or Arz on Lawrence near Warden would have them.
          I never suggest "make your own", but the others are right.
          It is so easy, a lot cheaper, and they keep for months in the fridge.
          I am still using the ones I made in August.

          1. re: erly

            I always hate the "make it yourself" answer because it often is just so unhelpful, but I have to admit, this was my first reaction as well. The only problem is that there is a substantial time (4-6 weeks) between salting the lemons and being able to use them. So make them yourself is not a useful answer if your planning for a dinner party next weekend.

            See here for a pretty standard recipe: http://www.seasonalchef.com/recipe29.htm

            1. re: bluedog

              Bluedog,I totally agree with you there....I mean especailly with the OP looking for something that would take weeks to make.Unfortunately I am also not familiar with downtown middle eastern stores....I know for a fact Nasrs used to have it...or try a Rabba's

              http://www.rabba.com./storelocator.php

              1. re: bluedog

                bluedog, I have not checked out your recipe, but the one I have been using for years is quite usable in 1 week... large lemons 10 days.

                1. re: erly

                  So, can you post the recipe??????

                  1. re: bluedog

                    In lieu of that, this recipe indicates a one week prep time:

                    http://www.cliffordawright.com/caw/re...

                    Seems similar to the previous one, so maybe 1 week is fine for any recipe. Don't know, never tested it.

                    1. re: bluedog

                      I use Paula Wolferts recipe, available on the net. I am not sure that I would be permitted to post it here.
                      If you can't find it, I will post it on the recipe board. Let me know.
                      I double her recipe, as it keeps for so long,
                      She recommends one week at room temp., but I prefer 10 days.
                      So easy lemons, lemon juice, and course salt.
                      Then covered with olive oil and refrigerated.

                      1. re: erly

                        You are welcome to post a link to a recipe, or a paraphrase of one, on the Home Cooking board:

                        http://www.chowhound.com/boards/31

                  2. re: bluedog

                    A good site with lots of good recipes. Thanks!

            2. Super Alvand (the Middle Eastern food place) in Kensington Market had them last time I went, but I haven't been there in a long time. Hope this helps.

              1. So easy to make yourself... I know, this not the answer you were looking for. Sorry. But they would be the best of all!

                1. You'll find them for sale at any well stocked mid-eastern store. NASR has them in their olive bar at the back of the store. You'll also find them widely available in jars at Chinese groceries (though I've no idea how they are used in Chinese cuisines).

                  They are, indeed, ridiculously easy to make yourself. I used to buy them at NASR, who had a marvelous oil-preserved version that was worth the trip from downtown. However, they no longer carry these and I am tempted to make my next batch at home. If you are searching for recipes, Paula Wolfert is the most authoritative English language source. But you can also just pack slashed lemons with coarse salt. Some recipes are ready in a couple of weeks. You can also get a usable quickie preserved lemon in a few days (sorry-recipe escapes...)