moroccan salt preserved lemons

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Cooking receipe to make moroccan salt preserved lemons under category General Recipes. You may find some video clips related to this receipe below.

moroccan salt preserved lemons

Something magic happens when

lemons salt and sunshine meet. After three weeks or longer as they keep well) the lemons soften and take on a unique sharp but mellow saltiness. Add pieces of lemon rinsed free of excess salt to mild chicken stews or fricassees for an instant rush of fresh flavour.

1 kg lemons cut into eigths

150g salt

the juice of 34 lemons

Sprinkle a tablespoon of salt on he base of a wide mouthed jar.

Arrange a closely packed layer of lemon wedges on top.

Sprinkle generously with salt.

Repeat layers until lemons and salt are all used up.

Place a saucer on the lemons and sit a heavy weight on top.

Leave for a few hours to release juices.

Remove the weight and saucer.

In theory there should be enough liquid to cover the slices completely.

In practice you usually need to top up the level with fresh lemon juice.

The important thing is to ensure that the lemons are completely submerged.

Seal tightly with a noncorrosive lid.

Leave in a warm bright place such as a sunny window sill for at least three weeks shaking the jar every two days to distribute and dissolve the salt evenly

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