*  Exported from  MasterCook  *
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 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           Fruits
   Amount  Measure       Ingredient -- Preparation Method
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    1                    Recipe below
   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.
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