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Old 08-05-2016, 11:50 PM   #31
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The last time I made them, I found it easier to just quarter the lemons, rather than cut them partway through, so that's what I did last month.
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Old 08-06-2016, 12:31 AM   #32
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I put these Meyer Lemons up two years ago as gifts ... one jar for my Mother and the other for my chef-y friend.

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They both loved them!
My friend who owns a restaurant in Colorado said that the Persevered Meyer Lemons were far superior to the Preserved Persian Lemons.
I should make another round, Christmas will be upon us soon and I just adore food as gifts!
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Old 08-06-2016, 12:36 AM   #33
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This sounds like a great idea - Preserved Lemons

Wondering if a similar result could be had with limes. Mexican friends have an unending supply of limes in their grocery stores, no lemons to be found.
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Old 08-06-2016, 12:56 AM   #34
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Originally Posted by Dawgluver View Post
Wondering if a similar result could be had with limes. Mexican friends have an unending supply of limes in their grocery stores, no lemons to be found.
I think that would be really good! I would definitely give it a try.
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Old 08-06-2016, 12:57 AM   #35
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Quote:
Originally Posted by Kaneohegirlinaz View Post
My friend who owns a restaurant in Colorado said that the Persevered Meyer Lemons were far superior to the Preserved Persian Lemons.
Did your friend say why?
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Old 08-06-2016, 03:03 AM   #36
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Quote:
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Wondering if a similar result could be had with limes...
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I think that would be really good! I would definitely give it a try.
I found a blog that tells you how to preserve lemons, limes and Kumquat. Kumquats? I'm in! Mom used to get those every year at Thanksgiving. I loved to pop them whole into my mouth and brace for a shudder! After that, they were so good.

The deli mentioned in this article is about 60 miles from our house - or nearly an hour and a half as the roads flow. However, it is just a short hop over to the Penzeys store in Arlington. If I remember it, we'll have to hop and skip next time we go to that Penzeys.

On the road to Marrakech - Preserved lemons, limes, and kumquats.

And now I have Crosby, Stills and Nash singing in my ear...
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Old 08-06-2016, 11:06 AM   #37
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CG, "All aboard..." HA! Now you've done it to me !!!
I've bookmarked that article/blogpost, but I have a question to the group:
What kind of recipes or applications could I use for the kumquats?
I've had a kumquat before, what do they taste like?
I think that would make a fantastic gift, a jar each of lemons, limes and kumquats, don't you think?

GG, my girlfriend, who is a rockin' chef/owner of her own restaurant said that Meyer Lemons have a sweeter, more mellow flavor to them and work beautifully Preserved. Preserving Meyer Lemons is a great idea because they have such a short season... I also freeze them for later use.
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Old 08-06-2016, 11:20 AM   #38
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This sounds like a great idea - Preserved Lemons

KGirl, kumquats are neat. The sweetness is in the peel, with a really sour pulp as you bite into one. You eat the whole thing, um, whole. My grandma used to get them in her Christmas fruit basket, and I happily ate the kumquats.

Love your preserved citrus gift idea!
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Old 08-06-2016, 11:39 AM   #39
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Quote:
Originally Posted by Kaneohegirlinaz View Post
I think that would make a fantastic gift, a jar each of lemons, limes and kumquats, don't you think?

GG, my girlfriend, who is a rockin' chef/owner of her own restaurant said that Meyer Lemons have a sweeter, more mellow flavor to them and work beautifully Preserved. Preserving Meyer Lemons is a great idea because they have such a short season... I also freeze them for later use.
I like the gift idea, too, although there aren't many on my gift list who would make good use of them.

Re the Meyer lemons - if sweeter is what you're going for, great The thing I like best about Persian lemons is their puckeriness as a counterpoint to the richness of stews.
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Old 08-06-2016, 05:25 PM   #40
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24-hours after closing the lid on my canning jar, I did the smoosh-and-shake thing with the lemons and am amazed by how pliable they have become already! I didn't get quite enough juice at this point, so I squeezed another lemon's worth into the jar. I just hope I can wait to use them. Per the article I posted from the blog:

"We recommend that people allow their preserved lemons to cure for a month, unrefrigerated, before using...if you use them too early you won’t get the full effect"

A MONTH???
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