Comments on: Preserved Lemons

By: Vidya

Vidya — Wed, 05 Oct 2011 18:46:22 +0000

I actually did try these but using a whole foods recipe with some different spices. But the inspiration came from here, so thank you!

By: Vidya

Vidya — Wed, 21 Sep 2011 23:06:08 +0000

As an Indian, I do know that response
I’ve not made preserved lemons this way – your recipe and pics look so good, I am going to try this tomorrow!

By: Pomegranate Braised Lamb Shank with Apricots from Mike's Table

Pomegranate Braised Lamb Shank with Apricots from Mike's Table — Mon, 22 Jun 2009 06:01:05 +0000

[...] 1 preserved lemon [...]

By: Spiced Brandied Cherries from Mike's Table

Spiced Brandied Cherries from Mike's Table — Wed, 30 Jul 2008 10:47:16 +0000

[...] like when making preserved lemons, I can’t tell you how this tastes yet. It requires a bit of time to age and mingle. Of [...]

By: Deeba

Deeba — Sat, 15 Mar 2008 06:06:48 +0000

Hi Mike…can’t thank you enough for dropping by. Discovring food is my passion…love the idea of the Moroccan stew. Preserved lemons (or pickles as we call them in India) are a great way of sprucing up a dish. I’ve also got a post ready on lime pickles, to be posted soon. What they do here is use salt a little less than the weight of the limes, & once the preserve is ready, if you find it slightly bitter, just add a couple of tsps of sugar. I also snip some green chillies into my preserves to give them a yummy ‘cutting edge’. My mouth is watering just thinking of them! GREAT POST!! Cheers Deeba

By: mike

mike — Fri, 08 Feb 2008 15:21:56 +0000

Nora — haha, that’s right, definitely not pickle. That sounds like a good gift to give. I’ve tried sharing desserts with people here and there, but its just not the kind of thing that is easily transportable. Preserves seem like a good way to go though, and I’ll have to try making other kinds.

By: Nora

Nora — Tue, 05 Feb 2008 02:32:37 +0000

Great job with your lemon pickle, erm, I mean preserved lemon Too bad about having only one jar. I make a few jars sometimes and give them away as gifts to other foodie friends.

By: mike

mike — Tue, 05 Feb 2008 00:37:56 +0000

steamy — that’s a good idea I hadn’t thought of! And now you’ve got me thinking veal shanks as well…yum

By: steamy kitchen

steamy kitchen — Mon, 04 Feb 2008 15:06:08 +0000

I just made my first batch too – just with salt. Lovely in slow braised lamb shanks.

By: Mike’s Table » Vegetable Tagine

Mike’s Table » Vegetable Tagine — Sun, 03 Feb 2008 09:05:06 +0000

[...] Preserved Lemons [...]