Prep: 25 mins No cook
These lemons pickled in brine and spices add an intense citrus flavour to Moroccan dishes - a larder essential
Nutrition and extra info
Nutrition: per lemon
- kcal24
- fat1g
- saturates0g
- carbs7g
- sugars0g
- fibre4g
- protein2g
- salt2g
Ingredients
- 10 unwaxed lemons
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 250g sea salt
- 10 star anise
Star anise
star an-eeseStar anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 2 cinnamon sticks
- 2 tsp whole coriander seed
Coriander seed
kor-ee-and-er seedThe small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
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.
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