Preserved Lemons!

Preserved lemons are a major ingredient in Moroccan tajines. But I just thought of something you can use these preserved lemons in making spicy margaritas too. If you have more ideas on how to use these amazingly delicious and spicy preserved lemons, do share!

[@TravelComic]

Love this! ❤

[@Flowerpowerny]

Thank you. ❤❤❤

[@albritt4748]

Thank you Flowerempowered, can't wait to try this, looks delicious.

[@Flowerpowerny]

Hope you enjoy. You are so welcome!

[@LuzErosLove]

Wow 🤩 looks very delicious I’ll try it for sure 🥰✨

[@Flowerpowerny]

Thank you.

[@risamateo8003]

Im definitely going to try this. Would love to see a tagine recipe. I was just gifted one.

[@Flowerpowerny]

@@risamateo8003 great idea I will post a video on a Tajine for sure. Thank you.

[@jeffpiper7430]

im just getting into fermenting and made a rookie mistake by using cooking sea salt which had anti caking agent , they say not to use anything but pure salt , what will my fermentation do , its now about 1 month old , will it still be ok to eat , also i cut my lemons into 1/4 size then fill up with lemon juice but i was a little bit shy of filling so used a little bit of brown vinigar , should i toss it out and start again

[@Flowerpowerny]

I would just smell it. And if it smells like it’s rotting, then I wouldn’t eat it. I’m not sure about regular salt. I did not know they add a non-caking agent to it. I always use Himalayan salt. I can’t imagine it going bad, but if it is bad, you’ll be able to smell it. I hope this helps.