Recipe for Pickled Lemons

Rinse the large lemons thoroughly with a brush under running water. Now dry them. Then cut them into eighths. Layer with the salt in two five deciliter canning jars form. Squeeze the remaining lemons to juice (yields about 2, 5 dl) and distribute it evenly in the jars. Seal and let stand at room temperature for seven days.

Shake the jars every day to allow the salt to dissolve. Pour olive oil, close and store in a dark and cooled place.

Shelf life: six months

Important: The lemon slices must be completely covered with liquid. Always rinse before using. They are still very tangy even then, so there is no need to add extra salt to the sauce.

Goes very well with lemon chicken (lemon chicken).

store cooled and dark.

This is not the original Moroccan recipe, but a simplified, faster version, with twice as much salt. However, the recipe is very close to the orginal.

Legend: large: large

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