INGREDIENTS

INSTRUCTIONS

Wolfert writes: "If you run out of preserved lemons, or decide on just a
few day's notice to cook a chicken, lamb, or fish dish with lemons and
olives and need preserved lemons in a hurry, you can use this quick
five-day method taught to me by a Moroccan diplomat's wife. Lemons
preserved this way will not keep, but are perfectly acceptable in an
emergency."
With a razor blade, make 8 fine 2" vertical incisions around the peel of
each lemon to be used. (Do not cut deeper than the membrane that protects
the pulp.) Place the incised lemons in a stainless-steel saucepan with
plenty of salt and water to cover and boil until the peels become very
soft.  Place in a clean jar, covered with cooled cooking liquor, and leave
to pickle for approximately 5 days.
From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
York: Harper & Row, Publishers, Inc., 1987. Pg. 32. ISBN 0-06-091396-7.
Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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