Wednesday, January 25, 2006

Preserved lemon update

Now, I may just be impatient, but after about a week and a half in the jar, these lemons ain't shrinkin'. I suspect it's because the jar is too small to pack them in tightly. I'm afraid all I've got here is a jar of salty lemons.

Do you think I should fill the jar up with lemon juice and salt so they're all submerged?


Blogger kitchenmage said...

Hmmmm. I've never made these, but wonder if liquid would help. Maybe liquid that would be good with added salt and lemon so that if it doesn't help, it's not a total loss. What that liquid might be, I'm not sure.

Clueless here. But it's an amusing puzzle.

1:07 AM  
Blogger lis said...

I looked up the recipe for preserved lemons in the Gourmet cookbook. They have you cover the lemons with lemon juice (like a cup or something). Then, after they've sat around, they have you add olive oil.

6:48 AM  

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