Preserved lemons, or pickled lemons, are prepared with the rind and pulp intact, and preserved in a brine of salt and lemon juice. This preservation method was popular in Morocco and North Africa as a means of storing lemons long past their harvesting season.
The salted lemons are ideal for use in Moroccan tagines, lamb and chicken dishes, and salads. Blend with rice, risotto, couscous, and cheese to make creamy rich side dishes. They work well with garlic, cilantro, honey, and dried fruits, as well as traditional Moroccan spices. The unique taste and texture achieved through pickling can not be replicated by replacing preserved lemons with fresh lemons and salt in recipes. Rinse lemons lightly to remove excess salt before using. To bring out the sweetness of the lemons, blanch them quickly before use. It is common to cook with the rind, pulp, or both.
For a traditional Safi take on preserved lemons, add a blend of spices including cinnamon, cloves, coriander, and black pepper; and allow the lemons to be infused with the flavor of the spices before using.
Barnier, from Southern France, is known for its high quality preserved produce like lemons, olives, and garlic. Stored in a can, these Moroccan preserved lemons have a shelf life of two years. Transfer to another container and store in the refrigerator for up to one month after opening.
Ingredients: Beldi lemons, water, salt, vinegar, citric acid, ascorbic acid
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Product is non-perishable and can ship via Ground service.