Lemon Pickle, Moroccan Style

“This is not the real thing, but I like this recipe I got from Taste, a great S.A. food magazine. The lemons can last for months, just use a properly sterilised jar -- straight from the dishwasher will do it too. Uses for pickled lemons: at the end of the short instructions.”
READY IN:
20mins
YIELD:
1 bottle
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash lemons very well (don't use any coated in wax). Put in a bowl and pour over boiling water. Leave for 30 seconds or so.
  2. Remove, cool, and cut into quarters, lengthwise.
  3. Put a 1/4 - 1/2 inch layer of coarse salt in the bottom of your jar (or 2 smaller jars).
  4. Pack in the lemon quarters. To each jar add the cinnamon sticks, coriander seeds and cloves, decoratively, and add a red chilli pepper to each bottle.
  5. Layer with another 1/4 inch of coarse salt.
  6. Fill the jar with oil -- you could use sunflower or any oil which has a neutral flavour.
  7. Close jars tightly, and leave to stand in a cool place -- but not in the fridge -- for about 3 weeks.
  8. Rinse off the salt before using.
  9. Uses:.
  10. Chop finely to use in chicken dishes, especially if there are olives in the dish;.
  11. Stuff a chicken with pickled lemon quarters before roasting.
  12. Put a roast for the oven (leg of lamb is ideal) on a layer of lemons.
  13. Slice and chop very finely, add fresh chopped coriander leaves, parsley or fresh basil and add some virgin olive oil, as a sauce for fish fillets.

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