is that sugar in the jar or salt?
Good question Ruth. What a gorgeous colour they are in the jars.
Salt - they are used in Moroccan cooking in things like tagines. But they make a great flavour boost for things like soup and stews, or stirred through cous cous, lentils, beans. It's a salty, lemon flavour. You just use the rind, not the flesh.
Yummy they look so good!
I have seen so many recipes using precerved lemons lately. fantastic in Morroccan tagines!
Hello Penny, would you consider posting a "How It Was Done" post? I'm collecting posts that are instructional in nature. In fact, I'd love to try making preserved lemons myself, or ask my wife to help me do it :)
Sure Ivan - my friend is coming up next month so I'll get her to bring more lemons. That way I can take photos...