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Preserved lemons are a common flavoring agent in Moroccan cuisine, particularly in very slow braises known as tagines. They are also found as an unusual cocktail garnish.
Ingredients[edit | edit source]
Procedure[edit | edit source]
- Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt.
- Cover the jar, and store in a dark place for a day. If the lemons have not released enough liquid to cover, add additional salt and reseal the jar.
- Store in a cool dark place for approximately 2 weeks. Refrigerate afterwards.