Winnipeg Free Press - PRINT EDITION
Posted: 02/16/2013 1:00 AM | Comments: 0
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.
Whole, store-bought preserved lemons look much like pickled eggs.
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.
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.
Lucky Supermarket, 1051 Winnipeg Ave.
Republished from the Winnipeg Free Press print edition February 16, 2013 E4
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.
Having problems with the form?Contact Us Directly
Nearly 200 Bosnian preschool children suffer food poisoning
Fresh lobster best enjoyed in casual setting
Russia tightens ban on European food imports
Words to live by
Visit reveals Chile's growth
Diet Pepsi drops aspartame in U.S. on customer concerns
'Sugar Coated' explores health dangers of sweets
Food Babe blogger Vani Hari taking heat over health science
Bosnia: 30 children hospitalized, food poisoning suspected
Like mama used to make
Health law brings growth in food stamps in some states
Rings recipe a cure for deep-frying phobia
Curtis Stone on making risotto 'absolutely sing'
Recipe: Curtis Stone's risotto with shrimp, lemon cream
Niki Nakayama takes kaiseki centre stage in 'Chef's Table'