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HERBCo | Monterey Bay Spice Co

Bulk Herbs & Spices


spiced lemons recipe
add a bit of their chopped peel to couscous, dhal or vegetable and chicken dishes

6 organic lemons, washed
6 tablespoons sea salt
2 tablespoons whole black peppercorns (or mixed is fine)
3 whole bay leaves
6 whole cardamom pods, split
1 whole cinnamon stick
Sunflower oil

Cut lemons into quarters and layer them in a strainer positioned over a bowl. Sprinkle lemons evenly with salt. Cover the bowl with a tea towel and set aside for 2 days.

Packed drained lemon quarters into a large (or two smaller) glass-preserving jar. Add peppercorns, bay, cardamoms and cinnamon. Store in a cool place for one month before using, giving the jar a turn once each day.

Monterey Bay Spice Company ~ Recipe Archive

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