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Topic: Wanted: Recipes using preserved lemons and oranges.  (Read 7429 times)
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« Reply #10 on: July 01, 2008 06:08:05 PM »

do you all use regular table salt, or sea salt for preserving? I use sea salt for most things, but I don't know if I can afford to use so much of it to do this since I am on a student budget  Roll Eyes

I'm working on getting my blog up, check it out! Smiley
« Reply #11 on: July 02, 2008 05:58:54 AM »

Thanks Craftewoman.  Smiley

quidscribs - I actually haven't tried salted limes. I might have to try this too!

FlashleyAshley - I use regular table salt.  It does mean that the preserved item would go cloudy (if in juice) but its still fine (as in it won't poison you) - the aesthetics are just not as nice.  The best salt is actually Pickling Salt but I've found it hard to source and a bit more expensive.

« Reply #12 on: July 02, 2008 05:59:49 AM »

oh just wanted to clarify - I use non-iodised table salt.  The iodised stuff I think is not good for preserving.

« Reply #13 on: July 02, 2008 09:32:06 AM »

I believe Padma Lakshmi has some recipes for these. I remember seeing her method for preserving lemons in the Men's Health article about her.
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« Reply #14 on: July 04, 2008 02:52:46 AM »

We use only iodized salt since that's the ONLY kind of salt available in this country.  We haven't had a problem with cloudiness.  We can't get pickling salt, sea salt, or any other kind of salt.  Seriously.

Eilleen - we use key limes only since that's what grows here.  I haven't tried using any other kind of limes.  What kind of lime you use may make a difference, but I don't know how exactly since I've never done a side-by-side comparison of the two major types of limes and we simply can't get the other kind of limes here (not that I mind - key limes are better anyway). 

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