Moroccan-Style lemons, fermented with live cultures.
This traditional middle-eastern recipe has a rich original flavor difficult to describe. It’s obviously lemony, decidedly salty, with strong accents of coriander and clove. Once tasted these pickled lemons can be addictive! Thanks to the action of lactic acid bacteria, lemons are fermented several months until it becomes possible to eat and savor the whole fruit. Preserved lemons make an amazing side to curries, couscous and soups… but be careful, they are bold enough to take over your dish! A few thin slices go a long way.
Ingredients: Lemon*, Sea Salt, Peppercorn*, Coriander*, Bay Leaf†, Clove*.