Comments on: Preserved Lemons https://www.closetcooking.com/preserved-lemons/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Thu, 04 Jul 2024 22:15:48 +0000 hourly 1 https://wordpress.org/?v=7.1.4 By: Gérald Périgny https://www.closetcooking.com/preserved-lemons/#comment-151920 Thu, 04 Jul 2024 22:15:48 +0000 https://www.closetcooking.com/2009/05/16/preserved-lemons/#comment-151920 In reply to Lydia (The Perfect Pantry).

merci thank you

]]> By: kevin https://www.closetcooking.com/preserved-lemons/#comment-75391 Sat, 18 May 2019 11:41:03 +0000 https://www.closetcooking.com/2009/05/16/preserved-lemons/#comment-75391 In reply to Renee Smith.

I just use a regular jam style jar without proper canning procedures and I store it in the fridge to use within a couple of months.

]]> By: Renee Smith https://www.closetcooking.com/preserved-lemons/#comment-75352 Tue, 14 May 2019 20:50:23 +0000 https://www.closetcooking.com/2009/05/16/preserved-lemons/#comment-75352 This looks great! When you say seal the jar, do you mean just putting the lid and ring on, or seal in a canner? How long should these stay preserved with this method? Thanks!

]]> By: kevin https://www.closetcooking.com/preserved-lemons/#comment-54040 Fri, 02 Aug 2013 23:00:29 +0000 https://www.closetcooking.com/2009/05/16/preserved-lemons/#comment-54040 schmooette: Sea salt, kosher or canning salt is best. Enjoy!

]]> By: schmooette https://www.closetcooking.com/preserved-lemons/#comment-54039 Fri, 02 Aug 2013 22:53:57 +0000 https://www.closetcooking.com/2009/05/16/preserved-lemons/#comment-54039 I have been looking to try preserved lemons, so thanks for the recipe! I will probably try a smaller jar.

Do you need to use a special type of salt? like canning salt or kosher salt… or can you use iodized table salt.

]]> By: kevin https://www.closetcooking.com/preserved-lemons/#comment-54038 Fri, 02 Aug 2013 21:47:01 +0000 https://www.closetcooking.com/2009/05/16/preserved-lemons/#comment-54038 Anahi: You normally only use the rind/skin and not the pith or the brine so it is not bitter at all. It can be a bit salty but you can easily rinse the excess salt off leaving a super tender rind with an amazing lemon flavour.

]]> By: kevin https://www.closetcooking.com/preserved-lemons/#comment-54037 Fri, 02 Aug 2013 21:45:17 +0000 https://www.closetcooking.com/2009/05/16/preserved-lemons/#comment-54037 JM: They would not be the same but I am sure that they would be good!

]]> By: Anahi https://www.closetcooking.com/preserved-lemons/#comment-54036 Fri, 02 Aug 2013 21:37:58 +0000 https://www.closetcooking.com/2009/05/16/preserved-lemons/#comment-54036 I have a question? don't these come out bitter?…..thanks!…and by the way you have great recipes!!!

]]> By: JM https://www.closetcooking.com/preserved-lemons/#comment-54035 Fri, 02 Aug 2013 21:34:13 +0000 https://www.closetcooking.com/2009/05/16/preserved-lemons/#comment-54035 Hello – I live in Venezuela. We don't get the big yellow lemons, just "limones" which are really limes, smaller and green. Would they work? or do you think the taste would be too strong?

]]> By: Kevin https://www.closetcooking.com/preserved-lemons/#comment-41933 Fri, 01 Jul 2011 13:21:38 +0000 https://www.closetcooking.com/2009/05/16/preserved-lemons/#comment-41933 Megan I normally use lisbon or eureka lemons but the last batch I made with meyer lemons and they turned out quite nicely!

]]>