Salt-pickled lemons to be used in sauces and dressings.
The multiple uses of candied lemon
Pickled lemon can be use to replace mustard to add a touch of originality to sauces and dressings. It is ideal to prepare tajines or with pork or chicken casseroles. It can also be served on toast as an appetizer or with pasta and rice.
It is best to remove the flesh and white skin to keep only the bark.
lemons, water, herbs of Provence 1% (Rosemary, thyme, basil, savory), mix 5 berries 2% (Muntok white pepper, Vietnam black pepper, dehydrated green pepper, Mexican pepper, pink berries), salt.
|Average nutrition facts||For 100g|
|Energy||59.95 / 251 kcal / kJ|
|Total fat||0.86 g|
|Saturated fat||0 g|
With this product, we recommend :