Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, preserved lemons (salted lemons). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Preserved Lemons (Salted Lemons) is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Preserved Lemons (Salted Lemons) is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook preserved lemons (salted lemons) using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Preserved Lemons (Salted Lemons):

1. Take 5 Lemons
2. Take 40 grams Salt
3. Prepare 2 Bay leaves
4. Take [Sterilized jar]
5. Get 1 enough to cover the lemons Your choice of high-proof alcohol

Preserved lemons are whole lemons that have been preserved by being packed in tall jars with salt, flavoured with herbs and spices, covered with lemon juice or brine and left to cure for a few weeks. Salt-preserved lemons originated in the Middle East, though they are now used in cooking all over the world. The process of storing the lemons with salt draws out their juices and causes them to soften over time, removing bitterness from the peel and giving the lemons a wider variety of culinary purposes. I love cooking with preserved lemons; they have a unique flavor that is distinctly.

Instructions to make Preserved Lemons (Salted Lemons):

1. Prepare a heat-resistant jar that can be tightly sealed, and use one of the following methods for sterilizing: Soak the jar in bleach or other sterilizing agent, then wash. Boil the jar in water for 30 minutes to sterilize. Sterilize with high-proof alcohol.
2. Rinse the lemons, then soak them for about 30 minutes in high-proof alcohol (gin or sake). Use freshly picked lemons to avoid fungicides and wax coatings.
3. Blot dry with a paper towel, then cut the lemon in the order shown.
4. [How to preserve the lemons:] Start with a layer of salt, then add a layer of lemons, and another layer of salt, then add a bay leaf. Then repeat with a layer of lemons, salt, and a bay leaf.
5. Turn the jar upside down, shake it up, then store it in the refrigerator. Shake daily for up to one month.

The process of storing the lemons with salt draws out their juices and causes them to soften over time, removing bitterness from the peel and giving the lemons a wider variety of culinary purposes. I love cooking with preserved lemons; they have a unique flavor that is distinctly. Continue until all the fruit is tightly packed. This allows the juices to be released. Preserved lemons are an essential ingredient in Moroccan kitchens, where they're used to enhance many traditional dishes, from tagines to salads, both as a garnish and as a key ingredient.

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