Lemon Pickle, Moroccan Style

Recipe by Zurie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
YIELD: 1 bottle
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • Uses:.
  • 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.
Advertisement