Lemon Pickle, Moroccan Style

1. 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. 2

   Remove, cool, and cut into quarters, lengthwise.

3. 3

   Put a 1/4 - 1/2 inch layer of coarse salt in the bottom of your jar (or 2 smaller jars).

4. 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. 5

   Layer with another 1/4 inch of coarse salt.

6. 6

   Fill the jar with oil -- you could use sunflower or any oil which has a neutral flavour.

7. 7

   Close jars tightly, and leave to stand in a cool place -- but not in the fridge -- for about 3 weeks.

8. 8

   Rinse off the salt before using.

9. 9

   Uses:.

10. 10

    Chop finely to use in chicken dishes, especially if there are olives in the dish;.

11. 11

    Stuff a chicken with pickled lemon quarters before roasting.

12. 12

    Put a roast for the oven (leg of lamb is ideal) on a layer of lemons.

13. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.