Ingredients
-
-
2
-
-
8
-
1/3
-
2
-
1
-
1
-
3 - 4
-
5
-
4
-
-
-
-
Directions
Moroccan Spiced Preserved Lemons, Preserved lemons add an unique flavor to many Moroccan & North African dishes They are easy to make & they store for a long period of time , These lemons are the real deal I put them in a tajine and got the thumbs up from my egyptian husaband and moroccan friends! thanks for posting, These were so easy and do add a lot of flavor Used in Chef #510313’s Recipe #251933 and was surprised at how well the flavor of the lemon came through with out over powering Looking forward to next trying them in Recipe #314950 Thanks so much for the post
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Steps
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1
Done
|
Pour the Lemon Juice in a Large Glass Jar Then Add the Spices & 1 Tablespoon of Sea Salt. |
|
2
Done
|
Slice the Lemon 5 Times, from Top to Bottom, Leaving 1/2 Inch at Both Ends. Squeeze Open Each Slit & Add a Generous Amount of Sea Salt Into Each Opening. Gently Reshape the Fruit When You Are Done. Repeat For Each Lemon. |
|
3
Done
|
Pack the Lemons Into the Jar, Pressing Them Down to Release Their Juices & to Make Room For the Remaining Lemons. Add Any Remaining Salt to the Jar. Cover the Lemons the Rest of the Way With Water Then Seal With a Lid, Leaving Some Air Space at the Top. |
|
4
Done
|
Let Ripen For at Least 30 Days in a Warm Place. Shake the Jar a Couple Times a Week to Distribute the Salt & Spices. |
|
5
Done
|
Preserved Lemons Do not Need to Be Refrigerated & Will Keep Up to a Year. the Pickling Juice May Be Used 2 or 3 Times Over a Year's Time, Simply Add Any Unused Rinds to the Jar After Sprinkling With Salt. |
|
6
Done
|
to Use: Rinse With Running Water Then Remove & Disregard the Pulp (optional, My Husband Likes the Pulp). |
