Preserved lemons from The Produce Bible / Grower's Market: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs, and Nuts (page 19) by Leanne Kitchen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on September 13, 2024

    I make my preserved lemons by cutting the lemon into chunks rather than whole lemons. They fit more in the jar and are easier to use - often you don't want a whole quarter or wedge of a lemon. (BTW I adore preserved lemons and limes.)

  • mjes on April 25, 2018

    This requires a minimum of 6 weeks aging - perhaps more. I've made preserved lemons many times but have never used anything other than salt and lemon. Here pepper and bay leaf are added ... I even had some Turkish bay leaves to use. After eight weeks, I'm finally using the lemons for a dressing. It's a great dressing but I'm not sure the pepper and bay leaf in the lemon has any advantage to adding the flavor directly to the dressing. We'll see if I find a better use for the variation on preserved lemons.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.