Preserved lemons from Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa (page 165) by Diana Henry

  • bay leaves
  • cinnamon sticks
  • coriander seeds
  • lemons
  • black peppercorns

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • etcjm on March 10, 2019

    Waiting patiently to taste! Easy to do. I used a juicer for the lemons which has made the result cloudy. Will still taste the same I'm sure.

  • SashaJackson on April 07, 2017

    Fantastic method, yields great results that store for absolutely ages.

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