Preserved Lemons
Preserved lemons are a flavorful ingredient that adds a distinct tangy and salty taste to your dishes. This recipe combines the brightness of lemons with the savory notes of sea salt, spices, and herbs to create a versatile condiment that can elevate your culinary creations. Make a batch of preserved lemons and let them develop their unique flavors as they sit in your pantry, ready to add a burst of citrusy goodness to your favorite recipes.
— Constant Cookbook
Ingredients
- 250g coarse sea salt
- 12 lemons , unwaxed, 6 juiced, 6 quartered but still joined at the bottom
- 8 black peppercorns
- 3 star anise
- 3 bay leaves
Instructions
- Juice 6 of the lemons then cut the remaining 4 into quarters. Pack in layers with salt, star anise, cinnamon sticks and coriander seeds, into a sterilised jar. Pour in lemon juice and top with water to just cover lemons. Seal and store in a dark, cool place for at least a month before using. Scoop out the pulp and rinse before use. These will keep for about six months.
Yield
Makes one large jar
Nutrition
- Calories: 24 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 7 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 2 milligram of sodium
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