I love the look of all that lemony yellow in a bottle. They are a bit murky at the moment, but I presume the liquid will clear a little when the rock salt I used is all dissolved.
Now I have to put them in a dark place (the back of the pantry) for a few weeks and wait for them to go all soft and ready for cooking with. Mmmmm.
5 comments:
ooh that looks great! I'm going to have to copy. I have some lemons here.
That's pretty funny! Guess what I did for the first time today too? I have two lovely yellow jars in my pantry too - they look just like yours!
Have fun E, so simple to do, I hope they taste good!
LOL, that *is* funny Suz - great minds think alike? :-P
Cheers, Julie
Marsha said...
We also had hundreds of lemons this year so I tried 2 variations of Morrocan Preserved Lemons. Both required almost quartering the lemons, covering them in salt (I used table salt) and frest lemon juice. For the first batch I added cloves and cinnamon sticks the second batch I used Bay leaves and garlic cloves. Both are delicious for use with lamb, chicken, fish and Bloody Marys. I have not refrigerated any of them as they do not last long enough. I shared plenty with friends and they rave about them as well. They look pretty and taste great.
Oooh Marsha, those sound yummo! Will give them a go, thanks :-)
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