Moroccan-Style Pickled Lemons, Preserved
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Moroccan-style pickled lemons, preservation - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Large Moroccan lemons
- Dill seeds
- Cinnamon stick
- Coriander seeds
- Peppercorns
- Bay leaf
- Sea salt
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Recipes with similar ingredients: lemon, dill seeds, coriander, black pepper, bay leaf, cinnamon
Cooking the dish according to the recipe:
- In a bowl, mix the spices with sea salt. Cut the lemons crosswise, almost to the base, but keeping the pieces together.
Fill the cut areas with salt and pack the lemons as tightly as possible into an airtight jar. The tighter the lemons are packed, the more appealing they will be, and you won't need to use as much salt. - Lemons will be ready after one month and can be stored for about 2 years.
Note
The peel is edible. This recipe also works for preserving limes. You can also preserve oranges, but there aren't many recipes that allow for them. You should use sea salt, not table salt. Table salt is too strong and has a chemical taste.
Innings: with rice or couscous - lemons will act as flavoring salt and impart a lemony aroma to the dish. Add to fish baked in foil.
Author of the recipe - Jamie Oliver
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