Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Michael Owens
pi-rat@ix.netcom.comMoroccan Pickled LemonsIngredients (use vegan versions): A big glass jar
Enough lemons to fill the jar
fresh water
lots of rock salt
Directions:Rinse lemons well. The idea is to then put long vertical slits in the lemons, without actually slicing them apart into pieces. So, holding the lemons upright, make about 6 or 8 longitudinal cuts, which should end just a centimeter or so before the tips of the lemon.
Then, take the rock salt and generously stuff the lemons in the jar and VERY GENTLY completely cover with cold water. Place loosely covered jar in a cool, dark place for about 2 or 3 weeks or so (it might begin to smell sort of funny, but worry not).
Then, drain the jar of its evil-looking liquid contents and start over with fresh salt and water. Let sit in its quiet corner for 2 or 3 more weeks. Finally, you're ready to chow!! Drain them one final time, and remove any lingering pieces of fruit from the rind. Eat ONLY the well-rinsed rind slices and enjoy!! The rind is slightly sweet, with a nice lemon taste, and makes a nice addition to a plate of stir-fried veggies or just about anything else.
Serves: many
Preparation time: a few weeks
Nutrition Information: tons of sodium, but well worth every gram...:~)
I don't quite understand what you do with the salt. Do you just pour some in, kind of in layers? How much? To cover before adding the water? Can you clarify. this recipe looks very cool!
Archived comment by: jean
I have the same question regarding the salt....do you perhaps stuff the lemons with the salt?
Archived comment by: becky
Pour the salt into the jar, then fit in the lemons - might be a bit of a squeeze. The salt will dissolve over time and, presumably, saturate or even supersaturate the water. Dont stuff the lemons, you'll end up biting a chunk of salt, icky.
Archived comment by: susan
In the recipe I have, you stuff the lemon with salt and cover all the lemon with lemon juice instead of water and it is ready within 4 weeks with no change of liquid...
Archived comment by: catherine
The recipe I have uses unwaxed lemons cut in wedges, press a generous amount of sea salt into cut surfaces and crevices of the wedges, pack in jars adding 2-3 tbs.(30-45 ml) sea salt per 2 pint (1.2 litre) jar. Cover with 6 tbs (90ml) lemon juice then boiling water to cover. In larger jars use more lemon juice than water. Cover, leave to stand 2-4 weeks. To serve: Pull off flesh and discard. Slice peel into strips or leave in chunks. The juice/brine can be added to salads, hot sauces, etc. You may follow this recipe for whole lemons as well. Enjoy!
Archived comment by: lateefeh
