The mini version! Preserved lemons in salt and water are traditionally used in Moroccan cuisine, but they can realistically be used in practically any recipe. Sanniti Preserved Lemons can be used in baking desserts, cooking meals, or making salad dressings and sauces. Simply take the lemons out of the jar, rinse off some of the excess salt, and separate the flesh from the rind. Both the lemon flesh and the lemon rind are usable, but the rind is the part of the fruit that is most commonly minced for use in recipes.
Lemons (Beldi), water, salt, citric acid, ascorbic acid. (contains sulphites).