Lemon Pickle, Moroccan Style

Total Time: 20 mins Preparation Time: 20 mins

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

Recipe

• 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.