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: 20 mins
• Yields: 1 bottle

Ingredients

• 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

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.