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Just over a year ago, I had the novel idea to buy a bunch of Meyer lemons and preserve them. It seemed like a simple enough process: just cut them all up, rub them all over with salt, and then cram them into a jar with plenty of lemon juice. But given that this is …
Continue reading “JOURNEY OF THE PRESERVED LEMONS: Chapter 4 — The Tasting, A Year Later”
About a month ago, I set about preserving some lemons, a process I assumed would be rather simple and straightforward but has since become plagued with doubt and deadly fears. You see, in order to properly preserve lemons — Meyer lemons, no less! — the citrus must be submerged in its own juices. Easier said …
Continue reading “JOURNEY OF THE PRESERVED LEMONS: Chapter 3 — The Crossroads”
It seemed so simple. To make preserved lemons, all I had to do was quarter a bunch of lemons, treat them liberally with salt, toss them in a jar, add some lemon juice, close it up, and let ‘er rip. But now that the lemons have been preserving for a week, I have some major …
Continue reading “JOURNEY OF THE PRESERVED LEMONS: Chapter 2 — Future Home of BOTULISM?”
Sometime a year ago, I read an article or a blog post about preserving lemons, and the process intrigued me. A few days later, I bought a jar from Ikea and planned to pickle my own bundle of citrus, but as is often the case, extreme laziness overwhelmed me, and for many months now, the …
Continue reading “JOURNEY OF THE PRESERVED LEMONS: Chapter 1 — It Begins”
