# preserved lemons
**URL:** https://boards.straightdope.com/t/preserved-lemons/613416
**Category:** Cafe Society
**Created:** [February 20, 2012, 1:31pm UTC](https://boards.straightdope.com/t/preserved-lemons/613416 "2012-02-20T13:31:44Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@Tapiotar](https://boards.straightdope.com/u/Tapiotar)
#### Post date: [February 20, 2012, 1:31pm UTC](https://boards.straightdope.com/t/preserved-lemons/613416/1 "2012-02-20T13:31:44Z")
Does anyone have any advice on using preserved lemons? I’ve read that they are intensely lemony and add wonderful flavor to dishes, so I bought a jar of them. Removed one, rinsed it to remove the brine. Rinsed it again. And again. And again. Thinly sliced it and tasty. An odd tasted of too much salt and turpentine. Rinsed again, and caremlized the slices, as recommended, and used them in a stir-fry. They still tasted like oversalted pieces of turpentine.
What did I do wrong? Why was there no lemony goodness?
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### Author:  [@Sattua](https://boards.straightdope.com/u/Sattua)
#### Post date: [February 20, 2012, 1:48pm UTC](https://boards.straightdope.com/t/preserved-lemons/613416/2 "2012-02-20T13:48:39Z")
Try making your own; a commercial jar may have preservatives (besides salt) added. But yes, they have an extremely strong flavor. Until you develop a taste for them, I recommend you cook them with a dish but don’t actually eat them. They’re excellent stewed with chicken and olives.
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### Author:  [@Tapiotar](https://boards.straightdope.com/u/Tapiotar)
#### Post date: [February 20, 2012, 3:35pm UTC](https://boards.straightdope.com/t/preserved-lemons/613416/3 "2012-02-20T15:35:59Z")
Thank you!