Wednesday, September 12, 2012

Home Made Moroccan Preserved Lemons

Last spring I made a small trial batch using cloves and hot peppers and peppercorns and more after seeing there are MANY variations, and after a three month room temperature ferment the results were delicious! It adds a wonderful spectrum of flavors to Moroccan rice and meat dishes, which I will be exploring further this winter. I have MANY Meyer's Lemons plus Persian Limes ripening on my trees, so will poke around the house for a larger, sealable glass container so I can make a good sized batch this time. This recipe looks delicious so may try it. It almost seems that one can't go wrong when it comes to the choice of spices.

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