Preserved Lemons - how to make them

Rick Stein said in his book 'Mediterranean Escapes' (the one that made me buy a Tagine) 'Preserved lemons are necessary for Moroccan cooking'. So, a few weeks ago I put some in a Kilner jar along with lots of salt, olive oil, vinegar and a few bay leaves. 


And they are now ready to use! But as I'm working this week I will not be doing anything with them until Thursday.

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Cheers
Jan




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