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Preserved Lemons in Brine (Philippe Etchebest style)
Learn how to prepare preserved lemons in brine using Philippe Etchebest's method, with blanching, pricking, sweet‑salty brine and one‑hour pasteurization for long‑term storage. Ideal as a condiment for tagines, lemon chicken, tabbouleh or salads.
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Cost Breakdown
Critical Success Points
- • Blanch the lemons (step 2)
- • Prick the lemons (step 3)
- • Sterilize the jar (step 5)
- • Fill the jar with the brine (step 6)
- • Pasteurize the jar for 1 hour (step 7)
Safety Warnings
- • Be careful with boiling water to avoid burns.
- • Handle the hot jar with gloves or tongs.
- • Ensure the jar is properly sterilized to prevent any risk of botulism.
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