PRESERVED LEMONS
These lemons pickled in brine and spices add an intense citrus flavour to Moroccan dishes - a larder essential
Provided by John Torode
Categories Condiment, Dinner
Time 25m
Yield Makes 1 litre/ 1 3/4 pts
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 24 calories, Fat 1 grams fat, Carbohydrate 7 grams carbohydrates, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 2 milligram of sodium
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