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Recipeother Vegetarian

Lemon Pickle Moroccan Style

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.

complex7 ingredients16 preparation steps
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Ingredients

  • lemons
  • kosher salt
  • cinnamon sticks
  • coriander seed
  • cloves
  • hot pepper
  • oil

Preparation

  1. 1wash lemons very well
  2. 2put in a bowl and pour over boiling water
  3. 3leave for 30 seconds or so
  4. 4remove , cool , and cut into quarters , lengthwise
  5. 5put a 1 / 4 - 1 / 2 inch layer of coarse salt in the bottom of your jar
  6. 6pack in the lemon quarters
  7. 7to each jar add the cinnamon sticks , coriander seeds and cloves , decoratively , and add a red chilli pepper to each bottle
  8. 8layer with another 1 / 4 inch of coarse salt
  9. 9fill the jar with oil -- you could use sunflower or any oil which has a neutral flavour
  10. 10close jars tightly , and leave to stand in a cool place -- but not in the fridge -- for about 3 weeks
  11. 11rinse off the salt before using
  12. 12uses:
  13. 13chop finely to use in chicken dishes , especially if there are olives in the dish
  14. 14stuff a chicken with pickled lemon quarters before roasting
  15. 15put a roast for the oven on a layer of lemons
  16. 16slice 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