These Jarred Lemons are preserved in brine
Commonly used in Middle Eastern and North African cuisine, these salted lemons last much longer than regular lemons.
Simply rinse in cool water, then use these salted fruits in place of fresh lemons in both sweet and savory recipes.
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. Bake desserts, cook meals, or make salad dressings and sauces with these Sanniti lemons.
Simply take the lemons out of the glass 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. Grate or finely chop this preserved lemon's rind to add color to a cake or salad dish. The lemon rind can also be used to garnish cocktails. Try a twist of this salty and sour rind in a whiskey sour or a gin and tonic.
Lemons (Beldi), water, salt, citric acid, ascorbic acid. (contains sulphites).