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Moroccan Preserved Lemons

by DoraTheExplora (follow)
Moroccan (22)      Preserves (19)      Lemons (11)      Preserved (1)     
Preserved lemons are used in many Moroccan dishes. Usually only the peel is used. Don't worry about shelf life, they keep for 6 months and more. You'll probably finish using them up before that

Preparation Time: 30 minutes * 7days
Cooking Time: 0 minutes

20 Lemons
1 kg Coarse Salt
Cinnamon sticks
Bay leaves
Star anise
60 ml Wine vinegar (preferably white)

Slice the lemons into quarters from the top to the core. Do not slice through. It should resemble a flower with the quarters attached to the core.

Fill the lemon with salt.

Pack the lemons into a sterilized container. (make sure its TIGHT.)

Sprinkle a layer of cloves, bay leaves, cinnamon and peppercorns on top of the packed lemons. Flavour them as you like, if you prefer a more cinnamon-y flavour, just add more cinnamon and so-on withe the other ingredients. Be careful because bay leaves can have quite a strong flavour.

Repeat steps 2 to 4 until the container is packed tightly and pour the wine vinegar over the whole thing.

Cover tightly and store in a cool dark place. Make sure you give it a shake every so often to evenly distribute the liquid. Keep them for a week or so and they will be ready for use.

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