Monday, 12 November 2012

Spiced Lemon Pickles

Preserved lemons can be sliced, chopped or minced to be used in dishes. They are used alot in Moroccan dishes such as tagines and also go well with chicken, seafood, olives and rice. I have also found them being used in Georgian meals along with savoury dishes; you can take a look here.

9 large lemons
450g sugar
1/8 tsp salt
60 ml water
240 ml cider vinegar
1 cinnamon stick
1/2 tsp whole allspice
1 small piece of fresh ginger (1 inch)
4 or 5 whole cloves
6 sterilised jars
Wash the lemons well then dry. Cut them into quarters crossways.
Mix the sugar, salt, water and vinegar together in a saucepan. Tie the spices in muslin or a cheesecloth and add to the liquid mixture and boil for 5 minutes.
Place the lemon quarters into the boiling syrup and boil once more for 1 minute. Discard the spice bag. Pack the lemons into the jars, then cover with the hot liquid and seal immediately.

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