Adventurous cooks will revel in receiving these pretty jars of salty, subtly tart lemons. They're an essential ingredient in authentic Moroccan tagine and other international dishes.
- Portion size 2 servings
- Credits : Canadian Living Magazine: November 2014
- 4 lemons
- 10 tablespoons coarse salt
- 1 1/4 cup fresh lemon juice (not bottled)
MethodUsing brush, scrub lemons in bowl of warm, soapy water. Rinse well; pat dry.
Using paring knife, trim small tip of stem end from each lemon; quarter lemons.
Add 1 tbsp of the salt to each of two 2-cup (500 mL) sterilized jars with tight-fitting lids. Pack each jar with 4 lemon quarters, pushing down. Add another 1 tbsp of the salt and 4 lemon quarters to each jar, packing tightly. Divide remaining salt among jars; top each jar with enough lemon juice to cover. Seal tightly and shake gently to combine.
Refrigerate for at least 1 month. Store in refrigerator for up to 6 months. Rinse lemon pieces before using.
Nutritional facts per tsp: about
- Fibre 1 g
- Sodium 459 mg
- Sugars trace
- Protein 0 g
- Calories 3.0
- Total fat trace
- Potassium 19 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
- Iron 1.0
- Calcium 1.0
- Vitamin C 16.0