This preparation comes from Morocco where it is traditional .
Usually lemons are left whole and are engraved at the petiole practicing a cross cut quite deep. Sometimes, in some more traditional recipes to lemon are also added pink berries of pepper.
These lemons are preserved in large jars with salt and water and are used in many recipes .
European chefs discovered them a few years ago and since then the citron confit have become part of the ingredients of many fine dishes, both sweet and savory.
In my recipe I suggest you cut lemons into slices because in this way you will be able to store them in less space and also to use them more easily.
Ingredients : Lemons untreated, salt
Wash lemons and cut each of them into 8 wedges or slices.
Arrange the lemon slices in layers in a glass jar, cover each layer with salt pressing it well.
At this point you can also add juniper and peppercorns, if desired.
Close the jar.
Wait at least 3 weeks before you start to use
Usually lemons are left whole and are engraved at the petiole practicing a cross cut quite deep. Sometimes, in some more traditional recipes to lemon are also added pink berries of pepper.
These lemons are preserved in large jars with salt and water and are used in many recipes .
European chefs discovered them a few years ago and since then the citron confit have become part of the ingredients of many fine dishes, both sweet and savory.
In my recipe I suggest you cut lemons into slices because in this way you will be able to store them in less space and also to use them more easily.
Ingredients : Lemons untreated, salt
Wash lemons and cut each of them into 8 wedges or slices.
Arrange the lemon slices in layers in a glass jar, cover each layer with salt pressing it well.
At this point you can also add juniper and peppercorns, if desired.
Close the jar.
Wait at least 3 weeks before you start to use
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