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“This is remarkably similar to the Moroccan Salted Lemon recipe.”
READY IN:
40mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the lemons in cold water and dry thoroughly.
  2. Quarter 6 of the lemons from the top almost all the way through to the.
  3. bottom, leaving about 1/2 inch so they'll hold together. Squeeze the.
  4. juice from the other lemons.
  5. Mix the salt, cumin and black pepper in a small dish, and mix.
  6. thoroughly with the lemons, Stuff the lemons into a quart jar and.
  7. pour in the lemon juice.
  8. Cover with cheesecloth to prevent dirt from getting in the jar, and.
  9. let sit in the open for about 1 week.
  10. On the 7th day, pour the juices from the jar into an enamel or.
  11. stainless steel pan, add the sugar and cook over low heat, stirring,.
  12. until the sugar dissolves. Add the lemons and cook, stirring gently,.
  13. for 8 minutes or so. Stir in the raisins and peppers. Put the lemons.
  14. in a sterilized jar and seal with the lid. Let sit for a week or so.
  15. before eating. Use like you would any pickle, as an accompaniment.

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