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Moroccan Lemons


10 lemons; cut in wedges
60 g salt
2 cinnamon sticks
5 whole cloves
3 bay leaves
6 peppercorns
white wine vinegar

Mix together the lemons and salt. Layer with the spices in wide-necked sterilised jars. Press with a wooden spoon to release the juices. Cover the lemons with vinegar and seal the jars securely with acid-proof lids. Store for 1 month to mature.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.