I'm trying these again. Last time I tried, I messed them up. Don't know how; but maybe it had to do with the issue I'm having now. I can't keep the lemons submerged. Do I add water or more lemon juice? Thanks for any advice 💛
More lemon juice and more salt on top! Also you could always sneak a glass lid or something heavy like that inside the jar to weight them down. Just pick something who’s material won’t corrode because of all the salt and citric acid, like glass.
I have a jar in the fridge right now that I started a few months ago. I make preserved lemon chicken tagine with it- I know, not vegan. So, I am looking forward to new ways to use my precious lemons!
Might I suggest avoiding Meyer Lemons for preserving? I had a ton of them and decided to preserve some last year. The skin of the Meyers is too thin, they become too soft, and a bit slimy. Stick with the thicker-skinned lemons. Be sure to rinse before using,
I bought a jar of preserved lemons to make the black chickpea hummus from Cool Beans several months ago. I haven't touched it since. Before I make more, what do you do with them? While it's cool and all, and I love the idea, I need a plan!
This cookbook has an amazing recipe for lentils with preserved lemons and green olives. The author is a local restaurant owner, and she has a bunch of great recipes in here
I'm trying these again. Last time I tried, I messed them up. Don't know how; but maybe it had to do with the issue I'm having now. I can't keep the lemons submerged. Do I add water or more lemon juice? Thanks for any advice 💛
More lemon juice and more salt on top! Also you could always sneak a glass lid or something heavy like that inside the jar to weight them down. Just pick something who’s material won’t corrode because of all the salt and citric acid, like glass.
Fantastic, will do! I was wondering about putting a little glass bowl in there to weigh it down. Thank you!
Thank you for the food and the hope. I’m going to make these and some lentil soup.
I have a jar in the fridge right now that I started a few months ago. I make preserved lemon chicken tagine with it- I know, not vegan. So, I am looking forward to new ways to use my precious lemons!
Lasagna Stew...Fuck yes!!!! One of my favs!
Wonder if I could mix lemons… some Meyer and some thicker skinned lemons? Had my heart set on the Meyers.
Absolutely. I like both kinds.
I've been making these preserved lemons every winter and I thank you every time I chop some into a dish. The.Best.Ever.
These are awesome, I made them a couple of years ago. Thanks for the reminder, Michelle!
Might I suggest avoiding Meyer Lemons for preserving? I had a ton of them and decided to preserve some last year. The skin of the Meyers is too thin, they become too soft, and a bit slimy. Stick with the thicker-skinned lemons. Be sure to rinse before using,
Wonderful idea! Citrus is the one bright spot of cooking in February.
The lemon tahini dressing thing sounds awesome
I just bought a bunch of lemons 🍋 🙂.
I bought a jar of preserved lemons to make the black chickpea hummus from Cool Beans several months ago. I haven't touched it since. Before I make more, what do you do with them? While it's cool and all, and I love the idea, I need a plan!
This cookbook has an amazing recipe for lentils with preserved lemons and green olives. The author is a local restaurant owner, and she has a bunch of great recipes in here
https://a.co/d/0ckPaN9V
Yes! I’ll send out a bunch next week.
I want to be part of a class action lawsuit against trumpedo for the anxiety he has draped over the globe.
I’m in
It’s all coming to head Patrick the MF’ers day is coming.
I have anxiety so I picture one million different futures every minute. 🫠 Now it includes preserved lemons!
I’m right there with you. Not a great time for the anxious!!