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.
