Winnipeg Free Press - PRINT EDITION

Mystery ingredient: Preserved lemons

  • Print

What is it?

A lemon that has been soaking in its own juice, salt and sometimes sugar. Preserved lemons are a staple condiment of Moroccan and other African and Indian cuisines. Historically, pickling was an affordable and practical way to preserve citrus fruit long after its growing season. You can buy pickled lemons at ethnic markets or make your own in a large glass jar. Meyer lemons, which are milder than regular ones, work best. It usually takes about 30 days for the lemons to pickle and preserve.

Looks like:

Whole, store-bought preserved lemons look much like pickled eggs.

Tastes like:

The preserving process takes the bitter out of the lemon, but they do taste tart, salty and intensely lemony. Other spices, such as cloves, coriander seeds, peppercorns, cinnamon stick and bay leaf can be added during preparation.

Used in:

Pickled, salted lemons are used as seasoning in tagines -- special stews cooked in an earthenware pot with a conical lid -- soups and salads. They can be sliced, chopped or minced, depending on the texture of the dish.

Found at:

Lucky Supermarket, 1051 Winnipeg Ave.

Republished from the Winnipeg Free Press print edition February 16, 2013 E4

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Lauren Bacall 'loved' working in Canada

View more like this

Photo Store Gallery

  • STDUP ‚Äì Beautiful West End  begins it's summer of bloom with boulevard s, front yards  and even back lane gardens ,  coming alive with flowers , daisies and poppies  dress up a backyard lane on Camden St near Wolseley Ave  KEN GIGLIOTTI  / WINNIPEG FREE PRESS  /  June 26 2012
  • A young goose   reaches for long strands of grass Friday night near McGillvary Blvd-See Bryksa 30 Day goose challenge- Day 19 - May 23, 2012   (JOE BRYKSA / WINNIPEG FREE PRESS)

View More Gallery Photos

Poll

Do you agree with the mandatory helmet law for cyclists under 18?

View Results

Ads by Google