Preserved lemons are marvelous in sauces and pastas.
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840 per serving
- 12 lemons
- 10 cup water
- 1/2 cup salt
- 1-1/2 sticks cinnamon
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 5 cloves
- 2 bay leaves
Add water and salt to a large pot. Slit the rinds of the lemons; boil them in the water and salt mixture. Drain lemons, reserving cooking liquid, and place in a 2 qt. jar. Add cinnamon, coriander, peppercorns, cloves, bay leaves and the cooking liquid. Store in refrigerator for five days. Scrape the intensely flavored fruit from the rind and add it to fish dishes, lamb stew, poultry stuffing or a salad with fresh tomatoes and black olives. The lemons will keep for one year.