condiment

Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!

Chimichurri

flat-leaf parsley, trimmed of thick stems

garlic

Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)

extra virgin olive oil

wine vinegar

sea salt

black pepper

red pepper flakes

"This is the simplest, most amazing thing ever.\r\n\r\nI bought a cast iron grill pan with raised ridges. Brilliant! Perfectly cooked Trader Joe's ribeye. Which got me thinking of how to dress up a steak. Which get me to this page.\r\n\r\nI don't see why anyone would cook a steak without whipping up a batch of this stuff."

Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.

"Delicious. Easy to make and is a wonderful marinade for grilled chicken, beef and fish."

"Made this just as the recipe said and it was fabulous with our beef filet."

"awesome recipe.   ive adjusted slightly over the year...\r\n\r\n - add about 1\/3 cup loose cilantro...\r\n\r\n- add and hand mix olive oil at very end, after processing rest of ingredients..."

Quick-Pickled Cherry Peppers

cherry peppers, washed well

white vinegar

garlic,

salt

peppercorns

With the tip of a knife, poke a few holes around the tops of the peppers. Place peppers and remaining ingredients into a saucepan and bring to a boil. Simmer over medium heat for about 10 minutes, or until the peppers are slightly softened.

Cool for approximately 30 minutes. Transfer peppers and brine to storage container and refrigerate. Eat peppers once they&#x27;ve cooled or store for up to a week in the refrigerator.

Serve them whole or scoop out the seeds and stuff them with your favorite cheese or meat.

How To Make a Fruit Shrub Syrup

fruit, cleaned, peeled, seeded, and chopped (if necessary)

vinegar

sugar

Sterilize the container: Wash the canning jar in hot, soapy water and rinse thoroughly. Submerge in a pot of warm water to cover by 1 to 2 inches, bring to a boil, and boil for 10 minutes. For the lid or cap, wash it in hot, soapy water; rinse well; and scald in boiling water.

Add the fruit: Carefully remove the jar from the water using canning jar lifters or tongs and place on the counter. Transfer the prepared fruit in the container.

Add the vinegar: Place the vinegar in a saucepan and heat to just below the boiling point, or at least 190°F. Pour the vinegar over the fruit, leaving at least 1/4-inch headspace in the jar. Wipe the rim with a clean, damp cloth, and cap tightly.

Let it stand: Let the vinegar cool completely and then store the jar in a cool, dark place, such as a cupboard or the refrigerator. Let it stand at least 24 hours and up to 4 weeks until the desired flavor is reached.

Strain it: Strain the fruit from the vinegar through a damp cheesecloth or coffee filter. Do this at least once, or repeat as desired until the vinegar shows no cloudiness. Discard the fruit or save it for another purpose (it&#x27;s often delicious for use in chutneys).

Add the sugar: Place the fruit-infused vinegar and sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool. Pour into a clean, sterilized container (use the original mason jar or other bottles; see step 1 for sterilization procedure) and cap tightly.

Store: Store the shrub syrup in the refrigerator. Tightly sealed, it can last for up to 6 months. Taste before using to make sure the flavor is still good. Discard immediately if it has mold or any signs of fermentation, such as bubbling, cloudiness, or sliminess.

Serve: To serve, mix 1 tablespoon shrub syrup into a glass of still or sparkling water. Taste and add more syrup, if desired. Shrub syrups may also be used as cocktail mixers, in salad dressings, and more.

When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. 

How To Make Homemade Sauerkraut in a Mason Jar

green cabbage (about 3 pounds)

caraway seeds (optional,

Clean everything. When fermenting anything, it&#x27;s best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You&#x27;ll be using your hands to massage the salt into the cabbage, so give those a good wash, too.

Slice the cabbage. Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.

Combine the cabbage and salt. Transfer the cabbage to a big bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you&#x27;d like to flavor your sauerkraut with caraway seeds, mix them in now.

Pack the cabbage into the jar. Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.

Weigh the cabbage down. Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid. 

Cover the jar. Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.

Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.

Add extra liquid, if needed. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.

Ferment the cabbage for 3 to 10 days. As it&#x27;s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There&#x27;s no hard-and-fast rule for when the sauerkraut is &quot;done&quot; — go by how it tastes.While it&#x27;s fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don&#x27;t eat moldy parts close to the surface, but the rest of the sauerkraut is fine.

Store sauerkraut for several months. This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

These recipes for Chinese dumpling sauce and Japanese gyoza sauce are so easy to make, you might be surprised that they taste just like your favorite restaurant versions!

Easy Dumpling Sauce

garlic clove,

scallion, finely chopped

soy sauce

chinkiang vinegar

chili oil

plain rice vinegar

Whisk all the ingredients together in a bowl and serve in individual dipping bowls.

https://content.jwplatform.com/videos/qxaithHd.mp4

Your gyoza and potstickers will be so delicious! I’ve got Easy Dumpling Sauce Recipes for both Chinese dumplings and Japanese gyoza. Ready in 5 minutes!

Dumpling Sauce

This Chicago-style giardiniera recipe is the ultimate condiment with fresh peppers and veggies in oil and seasonings, an absolute must for Italian beef sandwiches!

Homemade Chicago-Style Giardiniera Recipe

cauliflower florets (chopped (about 1/4 head of cauliflower))

jalapeno peppers (diced (use bell peppers

serrano peppers peppers

carrot

celery (diced)

olive oil ((extra virgin is best, though you can use vegetable oil))

vinegar ((or use water,

oregano

celery seeds

red pepper ((or

black pepper ((to taste))

green olives (chopped)

Brine

To a large bowl, add peppers with cauliflower, peppers, carrots and celery. Sprinkle with salt. Cover with cold water and refrigerate at least 12 hours, covered. I often brine for 24 hours.

Drain

Drain and rinse away the brine. Set aside.

Vinaigrette

In a separate bowl, add garlic, oregano, celery seed, crushed red pepper flakes and ground pepper to taste. Add oil and vinegar (or water) and whisk to combine.

Vegetables

Olives

Place it all into jars, ensuring the vegetables are covered with your oil mixture.

Refrigerate

Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.

https://www.youtube.com/watch?v=dPo5zsfR6PA

Learn how to make giardiniera two different ways, including my recipes for Italian Giardiniera ,which is chunkier and usually served as an appetizer, and Chicago-Style Giardiniera, which is more finely chopped and used as a condiment for beef sandwiches and more. Giardiniera is a mix of fresh vegetables from the garden mixed in a vinaigrette with lots of seasonings. So delicious. I grew up in the Chicago area. Gotta have my giardiniera. 

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Italian Giardiniera Recipe

This Italian giardiniera recipe is the perfect appetizer for your antipasto platter, with loads of garden fresh vegetables tossed in a seasoned vinaigrette. Lots of peppers!

2 bell peppers sliced. Use colorful peppers - you can also use sweet peppers
2 jalapeno peppers sliced
2 serrano peppers (Optional, for a hotter version)
2 medium carrots chopped
2 celery stalks chopped
2 cups cauliflower florets (about 1/2 head of cauliflower)
1/2 cup salt
3 cloves garlic minced
2 teaspoons dried basil
1/2 teaspoon celery seed
Ground pepper
1 cup of white vinegar or half white and half apple cider vinegar
1 cup olive oil + more as needed

Instructions

To a large bowl, add all of the peppers with radishes, carrot, celery and cauliflower. Sprinkle with salt. Cover with water and refrigerate for 12 hours, covered.
Drain and rinse away the brine. Set aside.
In a separate bowl, add garlic, basil, celery seed and ground pepper to taste. Add vinegar and oil and whisk to combine.
Add to your vegetable mixture.
Place it all into jars, ensuring the vegetables are covered with your vinegar/oil mixture.
Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.

Chicago-Style Giardiniera Recipe

This Chicago-style giardiniera recipe is the ultimate condiment with fresh peppers and veggies in oil and seasonings, an absolute must for Italian beef sandwiches!

1 cup cauliflower florets chopped (about 1/4 head of cauliflower)
5 jalapeno peppers diced (use bell peppers for mild giardiniera
5 serrano peppers diced (or use sport peppers - optional, for hot giardiniera)
1 medium carrot diced
2 celery stalks diced
1/2 cup salt
1 cup olive oil (extra virgin is best, though you can use vegetable oil)
1 cup vinegar (or use water, like many Chicago giardiniera brands - see the Recipe Notes)
4 cloves of garlic minced
2 teaspoons dried oregano
1/2 teaspoon celery seeds
1 tablespoon crushed red pepper (or to taste)
Ground black pepper (to taste)
1/2 cup green olives chopped

Instructions

To a large bowl, add peppers with cauliflower, peppers, carrots and celery. Sprinkle with salt. Cover with cold water and refrigerate at least 12 hours, covered. I often brine for 24 hours.
Drain and rinse away the brine. Set aside.
In a separate bowl, add garlic, oregano, celery seed, crushed red pepper flakes and ground pepper to taste. Add oil and vinegar (or water) and whisk to combine.
Add to your vegetable mixture.
Add chopped olives and mix well.
Place it all into jars, ensuring the vegetables are covered with your oil mixture.
Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.

Notes

Vinegar. Many Chicago-style giardiniera brands do not include vinegar in their recipes, and instead use only oil or oil with some water. Feel free to use either. Your giardiniera will last longer in the refrigerator with vinegar, however, as vinegar is a preservative. The choice is yours.

Check out my printable giardiniera recipes with further notes and discussions.

Italian Style Giardiniera: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-spicy-giardiniera/

Chicago-Style Giardiniera: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-chicago-style-giardiniera/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

How to Make Giardiniera - Italian and Chicago-Style Recipe - Chili Pepper Madness

How to Make Cabbage Kimchi

cabbage (about 2 pounds)

Water,

garlic (5 to 6 cloves)

ginger

fish sauce

Korean red pepper flakes (gochugaru)

Korean radish

scallions,

Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.

Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.

Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.

Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.

Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.

Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.

Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.

Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it&#x27;s best after another week or two.

3 methods for making homemade Tomatillo Salsa Verde, a delicious Mexican green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion.

Tomatillo Salsa Verde

tomatillos

onion

(or more) garlic (optional)

cilantro leaves

lime juice

Jalapeño peppers

Salt

"It was fabulously delicious!! My first attempt at salsa verde but definitely not my last. This will be a family favorite for sure."

Remove papery husks from tomatillos and rinse well.

Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

Boiling Method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.

"This is my “go to” for all things Tex-Mex!  Simple to make and SO tasty!  You just can’t beat homemade salsa!!  This time we have fresh caught grouper for Fish Tacos!!  YUM!"

"This was amazing! And wonderfully easy too. I used about 12 tomatillos (an estimate since our garden tomatillos varied in size). Just needed a little salt and pepper too. My 18-month-old loved it! We ate so much we had to make a second batch. The second batch turned out spicier (not sure why?) but still very delicious. Definitely a new go-to recipe. Thank you!"

"I made this once before and it was excellent! Only question-how long do you think a batch of this sauce would last in the fridge? Thanks so much for a wonderful recipe!"

"I used my frozen tomatillos from last June garden and it came out perfect."

Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.

Fresh Basil Pesto

basil leaves, packed (can sub half the basil leaves with baby spinach)

pine nuts (can sub chopped walnuts)

garlic cloves, minced (about 3 teaspoons)

salt, more to taste

black pepper, more to taste

"Do u wash basil first? I just made this using English walnuts, delicious!\r\nFrom a North Carolinian"

"Can you use fresh rocket instead of spinach?"

Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

Stir in salt and freshly ground black pepper, add more to taste.
Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

"Yes I made it, it’s awesome! I made it with cashews instead of pine nuts because I don’t have pine nuts."

"My daughter and I made it!! \r\nWe grew basil for the first time this summer 2020, and we made homemade pesto sauce and served it with scallops for dinner!! \r\nExcellent!! Thank you!"

"This recipe was a godsend! Other than subbing in pistachios vs. pine nuts, we followed this recipe to a tee and it was a hit! Thank you for sharing."

https://www.simplyrecipes.com/video_src?vid=5797297376001

How To Quick Pickle Any Vegetable

vegetables, tomatoes

herbs,

spices,

herbs spices (optional)

vinegar, apple cider, or rice

water

kosher salt, salt

Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.

Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.

Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.

Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.

Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.

Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.

Seal the jars. Place the lids on the jars and screw on the rings until tight.

Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

A beautiful golden brown ham and cheese quiche that will delight the whole family.

Impossible quiche

ham, chopped

onion,

(180 grams) grated Devondale Tasty Cheese Block (500 grams)

(50 grams) self-raising flour

Salt &

eggs

(375 milliliters) milk

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6175337694001&=domain=taste

5348771529001-6175337694001

A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.

Traditional Toum (Lebanese Garlic Sauce) Recipe

garlic (4 1/2 ounces; 130 grams)

(60 grams) fresh juice

(60 grams) ice water, divided

(600 grams) neutral oil,

Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half. 

Food Processor Method: Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula, until finely minced. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon lemon juice and process until completely smooth and slightly fluffy. 

With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month. 

Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Work oil into paste 1 teaspoon at a time. After adding 1 tablespoon oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.

Preserved lemons recipe.  Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices.

How to Make Preserved Lemons

8-10 lemons (Meyer if you have them)

cup to 1 cup of kosher salt

Extra fresh squeezed lemon juice, if needed

Sterilized quart canning jar

"Made it. So very easy to do. Enjoyed it and now making my second batch.\r\nThanks."

"I would like to know if you should use just smooth skin lemons.  I have the thicker skin lemons and not sure whether I can use these.  Please advise."

"By using quart size canning jars, do we need to buy new inserts for the lids?  Or can the inserts and lids be reused by sterilized in boiling water for 10 minutes?  Thx"

2 tablespoons of kosher salt at the bottom of your canning jar.

and scrub clean the lemons. With each lemon, cut off any stems. Cut off 1/4-inch from the tip of the lemons. Cut the lemons lengthwise in half, but keep the lemon attached at the base, do not cut all the way through. Then make another cut the same way, as if you were cutting the lemons into quarters, but not all the way through.

Gently pull open the lemons and sprinkle well with kosher salt, inside and out.

Put the prepared lemons in your canning jar and press them down so that their juices come out and rise to the top. Pack the jar with lemons, making sure that they are covered with juice. Add more juice if needed, and add a couple more tablespoons of kosher salt to the top.

Close the lid to the jar and let it sit at room temperature on the counter for a few days. Turn the jar upside down every so often. After a few days put the jar of lemons in the refrigerator for at least 3 weeks, until the rinds of the lemons soften. Turn the jar upside down occasionally while storing in the refrigerator.

To use preserved lemons in cooking, remove one from the jar and rinse it to remove the salt. Discard any seeds. Remove the pulp. Thinly slice or chop the preserved lemon rind to use in a recipe.
Preserved lemons can be stored in the refrigerator for up to 6 months.
Note:
Experiment with adding spices to the preserved lemons—cardamom, vanilla, cloves, coriander seeds, cinnamon stick, bay leaf, peppercorns.

"Keeps for an amazingly long time..\r\nLove the pulp as well as the rind.."

"Just made it...easy to make, got lemon tree.....waiting for result."

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