Phosphates

Name: Phosphates
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 8 u Lemon; 150 g Coarse Salt; 2 leaves Laurel

Limones en conserva

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

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Long-process recipe

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Throw away jars that bulge, leak or spurt when opened. Botulism does not change smell, colour or taste: always follow a tested recipe and keep a preserve in the fridge once opened.

Altitude adjustment

Above 300 m water boils at a lower temperature, so times or pressure must go up.

General guidance, not a substitute for a tested recipe. Sources: AESAN · NCHFP (USDA)

Limons cured in salt to the Moroccan one: the skin becomes tender and aromatic, perfect for tajines, salads and fish.

12 servings

Wash six lemons and cross-cut them from the tip, without even separating the rooms.
15 min
Fill each lemon with a tablespoon of thick salt and squeeze them into a sterilized jar with the rest of the salt and laurel.
15 min
The next day press them to release their juice. If they are not covered, add the juice of the other two lemons.
24 hr
Leave them at room temperature, away from the sun, and shake the jar every day.
30 days
When the skin is soft and translucent, keep the jar in the refrigerator. It is used mainly the skin, rinsed.