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This article was published 15/2/2013 (1320 days ago), so information in it may no longer be current.
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.