John Myers
Moroccan Salt Lemons
The perfect moroccan salt lemons recipe with a picture and simple step-by-step instructions.
- 8 Pc. Lemons untreated
- 8 tbsp Coarse salt
- 1 Pc. Lemon untreated
- Brush the lemons with a brush under warm running water. Cut off the tip from the lemons. Cut the peel of the lemons with a sharp knife about 1cm from one lengthwise 4 times as if you wanted to quarter the lemon. The lemons into Put a large, hot-rinsed mason jar (or several small jars. Add 1 tablespoon of salt and the juice of one lemon per glass. Add as much boiling water until the lemons are covered. And let it steep for three weeks. The salty brew is then honey-thick and very aromatic. It can also be used as vinegar, or simply swap the lemons in the recipes, but then stop adding salt to the dishes.
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