Salted Canned Lemons – A Detailed recipe cooking. 
Time: В рецептахvolumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Large Moroccan lemons
- Dill seeds
- Cinnamon stick
- Coriander seeds
- Peppercorns
- Bay leaf
- Sea salt
Recipes with similar ingredients: lemon, dill seeds, coriander, black pepper, bay leaf, cinnamon
Recipe preparation:
- In a bowl, mix the spices with sea salt. Cut lemons criss-cross – almost to the bottom, but so that the parts stayed together. Fill the cuts with salt and lay the lemons as tight as possible into an airtight jar. The denser the lemons stacked, the they will look more attractive and you will not need to use a lot of salt.
- Lemons will be ready after one month and may stored for about 2 years. Note Kozhuru can be eaten. Recipe also suitable for canning limes. you also can save oranges, but not many recipes where you can use. You should use sea salt, not table salt salt. Table salt is too strong and with chemical smack. Serving: with rice or couscous – lemons will be act like flavored salt and give the dish a lemon the aroma. Report to the fish baked in foil.
