Moroccan Salt Lemons

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Wash 9 thin-skinned organic lemons under hot water.

2. 2

   In a large preserving jar (approx. 1.5 l content) covered with cold water, soak for 4 days. Change the water daily. After 4 days, cut off a tip from each lemon and cut the fruit crosswise at the cut surface, but do not cut through the fruit.

3. 3

   Squeeze the lemons a little, collect the juice. Sprinkle a total of approx. 3 tsp. coarse salt on the cut surfaces. Put the 3 lemon or bay leaves, 1 teaspoon of salt, the collected juice and the juice of 1 lemon into the cleaned preserving jar.

4. 4

   Cover with boiling water and leave to stand for approx. 3 weeks in a tightly closed container. Turn the glass daily. The lemons keep in a cool place for about 6 months.