Preserved Lemons.
Even though I love the concept, I've never used preserved lemons in cooking before, which is probably why I've never gotten around to making Moroccan Preserved Lemons with my excess Meyer lemons before. Until today that is.
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.
Posts
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 :-)
Post a Comment