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Preserved lemons

Preserved lemons

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • 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: per lemon
NutrientUnit
kcal24
fat1g
saturates0g
carbs7g
sugars0g
fibre4g
protein2g
salt2g
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Ingredients

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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, March 2012

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A star rating of 5 out of 5.2 ratings
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