- Preparation and cooking time
- No cook
- 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
- STEP 1
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.