Preserved Lemons

With tangy intensity, this adds loads of flavour to tagines and Moroccan salads.

The ingredient of Preserved Lemons

• 5 lemons
• 1 heaped tablespoons sea salt
• 2 dried bay leaves
• 1 cinnamon stick
• fresh lemon juice

The Instruction of preserved lemons

• wash a 1l 4 cup capacity glass jar with lid donu2019t use a metal lid u2013 the salt may corrode it dry scrub lemons under cold water pat dry cut into quarters lengthways donu2019t cut through base
• place sea salt in the centre of each lemon pack the lemons firmly into the jar add bay leaves and cinnamon stick to jar
• cover with fresh lemon juice seal store in a cool place away from direct sunlight for at least 4 weeks if the liquid level drops add more lemon juice to cover lemon if lemon isnu2019t submerged in liquid a harmless white mould may appear
• to use remove the lemon from the jar rinse under cold running water to remove salt pat dry remove the rind and chop as desired discard flesh and white pith u2013 theyu2019re too salty to use

Nutritions of Preserved Lemons

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation