Salted Preserved Lemons

1. 1

   In a bowl mix the spices into the sea salt.

2. 2

   Cut a cross into the lemons -- almost to the base, but so that the quarters stay together.

3. 3

   Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar.

4. 4

   The less space there is between the lemons the more attractive it will look and you won't need to use so much salt.

5. 5

   The lemons will be ready after one month of preserving, and will last for about 2 years.

6. 6

   Tips: The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh

7. 7

   Uses: For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups

No additional tips available.