Lamoun Makbouss - Pickled Lemons

1. 1

   Thinly slice lemons, and place in a colander or on a cutting board set at an angle, with paper towels underneath to catch the liquid. Generously over with salt, and allow to sit until tender and slightly translucent.

2. 2

   Arrange lemon slices in a glass jar in layers. I like to line the walls of the jar with vertical lemon slices, too, just to make it pretty, especially if giving as a gift.

3. 3

   Pour oil in jar to cover lemons, and place lid on tightly.

4. 4

   These can be used in as little as two days, but will drastically improve for up to three weeks. I don't really know how long they keep, because I've never had them go bad before they get used.

5. 5

   Pickled lemons can be used in stews, in the cavity of roasted chickens, or chopped fine and stirred into yogurt as a lovely dip for vegetables and pita bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.