Anonymous wrote:Anonymous wrote:You can find preserved lemons at Whole Foods. They’re usually in a jar, maybe neat some of the jarred curries. Not sure what the difference is between cracked green olives and normal olives.
Thank you so much! I searched on Amazon, but clearly didn’t scroll down enough.
My googling told me that “Cracked olives are olives that have been 'cracked' or split open before curing ~ the process allows the brine to penetrate quicker.” I am sure I could use regular green olives, and it would be fine.
you’re welcome. I love Moroccan food and cook with the Whole Foods preserved lemons a lot. Maybe should start cracking my olives though!Anonymous wrote:You can find preserved lemons at Whole Foods. They’re usually in a jar, maybe neat some of the jarred curries. Not sure what the difference is between cracked green olives and normal olives.
Anonymous wrote:That recipe is really good. I’ve made it before.
You can make your own preserved lemons in about 3 weeks, but there is a method for quick preserving them on a stovetop I use in a pinch. It’s a Mark Bittman one called “Quick “Preserved” Lemons” on NYT Cooking app.