Comments on: Olive Oil Pickled Lemons Recipe

By: Mrs.Dirty Boots

Mrs.Dirty Boots — Thu, 19 Aug 2010 09:02:47 +0000

Billie,

A tangine is a cooking pot but also a recipe (using that pot if you have one and any other with a good lid if not). Basically they are spicy Moroccon stews with lots of attitude (think cumin, coriander, chilli and harissa), slow cooked till meat is super soft and yummy with things like apricots, dates and preserved lemons. Serve with cous cous and enjoy.

I just sterilise the jars, then pack seal and leave on a dark shelf. So long is the seal is good they will last well over a year, but I have had the odd jar that obviously was not sealed so well and has obviously deteriorated sooner. You do need to make sure the oil completely covers all the fruit.

The tomatoes are excellent so enjoy!

By: billie boyd

billie boyd — Tue, 17 Aug 2010 23:03:43 +0000

hi Mrs Dirty Boots. Interesting article on oil preserved limes/lemons. Do you process the oil preserved or just heat the jars, pack and put on a shelf? How long do they last? I just preserved some sun dried (in the gas oven, ha ha) cherry toms. They are fabo! Now I am hooked on this oil preservation method. Also, what is a “tangine”? I looked it up and it came up as a cooking dish, not a recipe. Thanks, Dr. B

By: drole

drole — Mon, 06 Apr 2009 06:42:05 +0000

excellent article, thank you

By: Mrs.Dirty Boots

Mrs.Dirty Boots — Mon, 09 Mar 2009 06:43:32 +0000

Hi Betsy, the pulses are any legume type thing – lentils, split peas or any beans. They are great for jazzing up salads of any kind. Oh and good for stuffing baked fish too!

By: Betsy Bargain

Betsy Bargain — Mon, 09 Mar 2009 04:05:40 +0000

This would be an interesting thing to do with all the lemons that are so plentiful here in Southern California. Tell me, what are Pulses. You said you add the lemons to Pulses near the end of cooking. Betsy Bargain’s last blog post..Get Paid to Play