My favourite citrus! Preserving lemons has always sounded like a great idea, but also a tad overwhelming. Thanks for demystifying this doable process and for the delicious links. We do need sunnier days ahead...
An interesting reflection today Elizabeth on things that take time for the essence to be preserved. These preserved lemons have sat in pantries as tyrannical regimes rose and fell for thousands of years. Today they represent to me the preservation of hope through dark times.
Hi Elizabeth, the mention of boiled lemons in your post reminded me of this fresh condiment/pickle my mother makes. She boils limes (preferably young, fresh ones) and after they become soft, she cuts them into quarters & seasons them with salt & red chile powder. Then tops with black mustard seeds tadka. This pickle lasts for a few days & tastes superb with rice & lentils.
Yours is the third newsletter I’ve read today on slowing down and taking one’s time and I have to believe it’s a sign
My favourite citrus! Preserving lemons has always sounded like a great idea, but also a tad overwhelming. Thanks for demystifying this doable process and for the delicious links. We do need sunnier days ahead...
An interesting reflection today Elizabeth on things that take time for the essence to be preserved. These preserved lemons have sat in pantries as tyrannical regimes rose and fell for thousands of years. Today they represent to me the preservation of hope through dark times.
Hi Elizabeth, the mention of boiled lemons in your post reminded me of this fresh condiment/pickle my mother makes. She boils limes (preferably young, fresh ones) and after they become soft, she cuts them into quarters & seasons them with salt & red chile powder. Then tops with black mustard seeds tadka. This pickle lasts for a few days & tastes superb with rice & lentils.