Preserved or pickled lemons are cured in a brine of salt water and lemon juice. They are mildly tart and intensely lemony, with a salty tang that can be removed by blanching before use. Use preserved lemons in Moroccan and Tunisian food, in soups and rice dishes, or to make sauces and vinaigrettes. Puree pieces of lemon with chickpeas, tahini and garlic for delicious lemon hummus.
These preserved lemons are hand-made by Les Moulins Mahjoub, on the Mahjoub Family Estate in Tunisia.
Certified organic by ECOCERT