It's always nice to eat exotic food in winter, isn't it?
And you are looking for a simple and economical trick to preserve your lemons?
In Mediterranean countries, it is customary to use salt to preserve them.
Here is the easy recipe for preparing Moroccan candied lemons.
- 1 kg of organic lemons
- Guérande salt (count 1/2 cup for 4 lemons)
- a glass jar
1. Soak the lemons in water for five days.
2. After five days, split the lemons into 4 lengthwise. Don't go all the way:they should look like a big flower.
3. Slip a big pinch of salt in the middle of each lemon.
4. Place them in a glass jar (or terrine) packing them well.
5. Cover the container.
6. Leave to drain in the container for eight days.
7. A thick, salty juice will form. This juice allows the indefinite preservation of lemons.
8. Wait 1 month like this before consuming them.
And There you go ! Your Moroccan candied lemons are ready easily :-)
These lemons can be used in all your stews:tajine, stew or exotic dishes.
The anti-waste idea:the salty juice can be used in a vinaigrette, as a flavoring for a broth or to deglaze a pan.
