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Sig's Moroccan preserved lemons
Sig's Moroccan preserved lemons

Before you jump to Sig's Moroccan preserved lemons recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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When you go to the grocery store, be sensible about it. When you make wise choices at the grocery store, your meals will get healthier immediately. Think for a minute: you don’t want to go to a stressful grocery store or sit in a long line at the drive thru at the end of your day. You want to get home immediately and eat something great. Fill your cabinets with healthy foods. This makes it simple to have a good meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are a good deal of things that work toward your getting healthy. Not all of them necessitate fancy gym memberships or restricted diets. Little things, when done every single day, can do a lot to help you get healthy and lose pounds. Make sensible choices every day is a great start. Getting as much exercise as you possibly can is another factor. Don’t forget that health isn’t only about how much you weigh. It has more to do with making your body as powerful as it can be.

We hope you got insight from reading it, now let’s go back to sig's moroccan preserved lemons recipe. To cook sig's moroccan preserved lemons you need 4 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Sig's Moroccan preserved lemons:
  1. You need 1 packages coarse salt of choice
  2. You need 1 measure of boiled water enough to fill to cover lemons
  3. You need 1 sterilized jar to hold as many small lemons as you need
  4. Use 1 lot of lemons,however many fit into your sterilized jar
Instructions to make Sig's Moroccan preserved lemons:
  1. Put two tablespoons of salt into bottom of sterilized jar.
  2. Hold lemon over plate to catch juice,cut it as if to quarter it but do not cut through, leave joined, carefully remove pips with toothpick,add one tablespoon of salt into cut,then close lemon and place in jar, continue until all lemons are in jar packing them tightly and pressing them down gently until jar is full.
  3. Now squeeze the juice of a whole lemon and the collected juice into jar,sprinkle over some more salt to slightly cover top.Top up with the boiled water to cover lemons.Close jar tightly,keep in a relative warmish place for about 3-4 weeks.
  4. If you store them longer a white film might appear, this is harmless, just rinse off.

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