Food Network: Salted Preserved Lemons

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Salted Preserved Lemons
Recipe courtesy Jamie Oliver

Ingredients
Fennel seeds
Coriander seeds
Cinnamon stick
Peppercorns
Bay Leaf
Sea salt
Large fat Lemons (preferably Sicilian ones with the leaves still attached)

Directions
In a bowl mix the spices into the sea salt. Cut a
cross into the lemons -- almost to the base, but so that the quarters stay

together. Push the seasoned salt into the lemon segments and pack the lemons as
tightly as possible into an airtight jar. The less space there is between the
lemons the more attractive it will look and you won't need to use so much salt.
The lemons will be ready after one month of preserving, and will last for about 2
years.

Tips: The peel is edible This also works very well with limes You could preserve
oranges like this too -- but there are not so many recipes which use them You
must use sea salt not table salt -- table salt is too chemical and harsh

Uses: For seasoning rice and couscous -- it works like salt and makes the rice and
couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon
salt Use to season stews and soups