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
Holy sheet! Versatile pan can be used for much more than just baking
Hard to choose from bunch of banana bread recipes
Distillers get hopping mad for new liquor flavouring trend
Rethinking muffaletta as a thin-crust pizza for Mardi Gras
Fries, curds, gravy on menu during La Poutine Week
Hot cocoa drink recipes for adults and kids
Variations on a chocolate theme
Swiss Guard's cookbook reveals Vatican culinary treats
Nutrition North program set for overhaul?
People cry 'fowl' over lack of ethnic chicken
Flavours of India
Put your palate to the test
Nutrition labels too hard to digest: study
Pacino: If I wasn't an actor I'd probably be slinging hash