Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
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.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
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.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Crispy Potato Tartlets with Raclette
Small melt-in-your-mouth tartlets made from potato purée, baked until a golden crust forms, then topped with melting raclette cheese, cured ham and pickles. Ideal for a winter appetizer or a convivial starter.
Chocolate and Carrot Cake
A moist cake combining the intense flavor of dark chocolate with the subtle sweetness of carrot purée, topped with crunchy toasted hazelnuts. Made with only five basic ingredients plus a gourmand secret, it is easy, quick and ideal for a dessert or snack without excess sugar.
Puff pastry tart with raclette, pumpkin and shallots
An express savory tart made with pure butter puff pastry, smoked raclette cheese, lightly pre‑cooked pumpkin slices and finely sliced shallots. Perfect for an appetizer or starter, served with a small green salad. Optionally, add shredded ham after baking.
Easter Chocolate Cake with Coconut Ganache and Coconut Dacquoise
Moist festive chocolate cake, topped with dark chocolate ganache, coconut mascarpone ganache, and a coconut dacquoise. Three indulgent layers, decorated for Easter.
Beef Curry Rice
A comforting dish of fragrant basmati rice, topped with a flavorful beef curry, enhanced with Greek yogurt, spices and fresh herbs. Ideal for a quick and complete dinner.
Egg‑free Strawberry Charlotte
A light and airy strawberry charlotte made with an egg‑free strawberry mousse without a bain‑marie. Homemade ladyfingers, strawberry syrup and the silky mousse combine to offer an elegant summer dessert, perfect for impressing your guests.