Preserved lemons

Yet again.

Because they are oh, so, good and I will never - no, not ever - tire of that salty sourness. A jar of limes are next and, because I have bowl of them, blood oranges, too.

Nor, it would seem, will I tire of film.

Comments

[Lisa]

Priceless.

I'm still hoping you will grace the July edition of No Croutons Required with your elegance.

Grains. You have long since mastered their beauty.

[Lucy]

I'm trying, Lisa, oh yes, I am. In the final throes of a joint project - nearly there - and hope (upon hope) to make something worthy enough to add to the event.

[Johanna]

the blood oranges will look spectacular - love your spoon and knife

[Wendy]

Beautiful reminder. I need to do just this. The photos are making me salivate like mad!

[Mari]

I'm so glad that you've seen fit to remind us that preserving renders beautiful taste sensations (and images).

[Susan]

Keep them coming, girl! Nothing makes me salivate more than complex, savory condiments...and the gorgeous images from that Pentax.

[chelsea]

Is that lime leaf in with the lemons? What a nice touch.

Have you ever made a lemonade with them? I believe it's popular in Vietnam - a little bit of honey or sugar, a squeeze of preserved lemon and soft or fizzy water. It's different...

[alison]

how do you preserve lemons?

[Lucy]

Johanna: I'm actually stupidly excited about the oranges - they're particularly 'tart' and I think with cinnamon sticks and, maybe, cloves?

Wendy: Get cracking, I say. These only take a week and get better and better and better!

Mari: I've gone a bit mad for preserving things this year. And film...it's so warm.

Susan: Your Torshi Left idea is next - turnips are good and cheap and very, very pretty right now. (Thank you - as you know, I want EVERYONE to shoot film...don't wanna lose it now I've re-found it!)

Chelsea: It's bay, but what a great idea. I'm yet to do those limes and have a lemon tree I can pick from and a freezer full (well, sorta) of kaffir lime leaves...lovely ideas. Never tried it - shall google away today.

Hi Alison: It's easy (and very salty). I make a jar each season - beneath the first picture, if you click on the words 'Yet again', you'll be taken to a previous post of mine with a recipe for 'Speedy Preserved Lemons'. Much faster than the normal month-long curing - good luck!

[Ricki]

Okay, so now I REALLY must try preserved lemons, as I've never tasted them!

[Callipygia]

I have really only had salted preserved limes once before, so I'm quite uninitiated... do you really end up sticking them chopped into many things? I am assuming the brine needs to cover the lemons or is it okay if they peek out since you shake the jar?

[alison]

Oh, deep joy Lucy. Thank you sooo much. You are such a find in blogworld.
Soooo looking forward to the end result!
I, too, feel positively naked without my lemons, er, so to speak!!
Enjoy your creative recipies too.

Thanks
Alison

[Lucy]

Calli: We (well, I) cook a lot of Meditteranean things, particularly when Oscar is here and I've become addicted to them. Especially with potatoes, smoked paprika and cumin...

Alison: You are very welcome - thank you! Enjoy.

[rachel]

and I don't tire of looking at your photos.
preserved blood oranges...I am trying to imagine and it is very nice.

[alison pyott]

i just today put up a batch of preserved lemons that i'd started six weeks ago. a very delicious...& somewhat complex but worth-it recipe. they make nearly everything taste wonderful. i am thinking of cutting some into strips and dehydrating them a bit & then using them in scones with fresh thyme leaves...

didn't realise you had a blog too until today...this is lovely, lucy!

xo~ali (from flickr)