These wonderful lemon pieces are complimenting my skordalia (garlic sauce), as well as potato salads, boiled greens (horta), steamed broccoli or cauliflower, and of course poached fish or chicken. I like to julienne the preserved lemon pieces and use in my salad dressings, and to flavor freshly cured olives , and all kinds of bean salads.
For 1 litre (quart) Jar (more…)
