醃檸檬
 
    想要給你的沙拉增加風味, 簡單易做又容易保存.
 
Preserved Lemons
 
 
    Scrape the pulp away from the flesh of the peel and discard. Coarsely chop the preserved peel and use as a condiment for grilled fish or lamb stew, or in a stuffing for chicken. the lemons are also a perfect garnish for a salad of fresh tomatoes, black olives and feta.
 
  6                   Lemoms
1/4   cup          Salt
 4    cups          Water
 1                    Cinnamon stick
 1    tablespoon Coriander seeds
 1    tablespoon Black peppercorns
 3    whole        Cloves
 1                      bay leaf         
 
  1.  Cut 4 lengthwise incisions in each lemon peel, without cutting into the flesh. In a large nonreactive saucepan, cover the lemons with salt and water. Bring to a boil. Reduce the heat and simmer until the peel is soft, about 10 to 15 minutes. Drain, reserving the cooking liquid.
  2. Place the lemons in a 1- quart jar, cover them with cooking liquid and add the spices to the jar. Seal and let stand for at least 5 days to develop flavor, before using. The lemons will keep up to one year in the refrigerator.
 
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