Prep 20 mins
Cook 0 mins
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.
- 6 lemons, bright yellow and healthy
- kosher salt or coarse salt
- 3 cinnamon sticks (per bottle)
- 1 teaspoon coriander seed, slightly crushed (per bottle)
- 4 cloves (per bottle)
- 1 hot pepper, red, whole (per bottle)
- oil, of your choice
- 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.
- Remove, cool, and cut into quarters, lengthwise.
- Put a 1/4 - 1/2 inch layer of coarse salt in the bottom of your jar (or 2 smaller jars).
- 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.
- Layer with another 1/4 inch of coarse salt.
- Fill the jar with oil -- you could use sunflower or any oil which has a neutral flavour.
- Close jars tightly, and leave to stand in a cool place -- but not in the fridge -- for about 3 weeks.
- Rinse off the salt before using.
- Chop finely to use in chicken dishes, especially if there are olives in the dish;.
- Stuff a chicken with pickled lemon quarters before roasting.
- Put a roast for the oven (leg of lamb is ideal) on a layer of lemons.
- 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.
I Loved the spices used here. The only difference I did was to add a bit of fenugreek seed and replace the coriander seed with cardomon. I also soaked the lemons in the boiling water for around five minutes. I also just tossed the lemon slices in a bowl through the salt on top and stirred. Then I put them into the jars with the spices ~ same difference.