"I like it when a light lemon flavor “colors” the food. That’s
why I often rub the zest of lemons into all kinds of edibles
especially into pastries. I copied these preserved lemons from
the Moroccans, because they taste wonderful. They fit into so many dishes, just cook them with the meat, which gives the dish a very subtle flavor. They are quick to make and a great gift from the kitchen!"
Lemon in Salt
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- Recipe Card
Prep time: 10mins
Cook time: 5mins
Serves or Makes: 12
Recipe Card
ingredients
- 8 Lemons
- 60 g Salt
- boiling Water
Method
Step 1
Sprinkle the bottom of the jar (or the 2 jars) with salt.
Step 2
Cut 5 lemons crosswise, but not all the way through. Sprinkle the inside with salt and press the lemons together again. Now place them in the jar and press them down well.
Step 3
Pour the juice of the remaining 3 lemons into the jar and add enough boiling water to cover the lemons. Close the jar well and leave to infuse for about 3 weeks.
Step 4
You can add the lemons finely chopped to sauces or salads, make a salsa out of them, add them to chicken or a risotto. The taste is delicate but very good!