Preserved lemons

Preserved lemons

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Cooking time

Prep: 25 mins No cook

Skill level

Easy

Servings

Makes 1 litre/ 1 3/4 pts

These lemons pickled in brine and spices add an intense citrus flavour to Moroccan dishes - a larder essential

Nutrition and extra info

Nutrition info

Nutrition per lemon

kcalories
24
protein
2g
carbs
7g
fat
1g
saturates
0g
fibre
4g
sugar
0g
salt
2g

Ingredients

  • 10 unwaxed lemons
  • 250g sea salt
  • 10 star anise
  • 2 cinnamon sticks
  • 2 tsp whole coriander seeds

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Method

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.

Recipe from Good Food magazine, March 2012

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Comments

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thomas5840's picture

please how do you pickle whole lemons like you can some times get in the shop is the same way as with the quartered lemons recipe would like to know asap if possible I know your all busy...

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