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Preserved Lemons
Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Recipes | No Comments
Cut lemons as if to quarter but leave intact at base. Stuff each lemon with
a tablespoon of salt. Pack lemons into sterilised 1 litre jars. Scatter pieces
of bay leaf, cloves and cinnamon shards over lemons. Top with boiled water
and seal. Leave for at least 3 weeks. When using, discard flesh and finely
slice rind.
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