Ingredients for Lemon Pickle Moroccan Style
- 1kg lemons
- Kosher Salt
- 2 cinnamon sticks
- Coriander Seed
- 1 teaspoon whole cloves
- Hot Pepper
- 1 cup neutral-flavored oil (sunflower oil recommended)
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How to Make Lemon Pickle Moroccan Style
- Wash 1kg of lemons thoroughly.
- Place lemons in a bowl and pour boiling water over them, ensuring they are fully submerged.
- Let them sit for 30 seconds.
- Remove lemons, let them cool slightly, and then cut them into quarters lengthwise.
- Place 1/4 - 1/2 inch (approx. 0.6cm - 1.2cm) layer of coarse sea salt (about 2 tablespoons) in the bottom of a sterilized jar (sterilize by running through the dishwasher).
- Pack the lemon quarters tightly into the jar.
- Add 2 cinnamon sticks, 1 tablespoon coriander seeds, and 1 teaspoon whole cloves decoratively to each jar. Include 1 red chili pepper per jar.
- Layer another 1/4 inch (approx. 0.6cm) of coarse sea salt on top of the lemons.
- Fill the jar with approximately 1 cup of neutral-flavored oil, such as sunflower oil.
- Seal the jars tightly and let them stand in a cool, dark place (not the refrigerator) for approximately 3 weeks.
- Before using, rinse the lemons thoroughly to remove excess salt.
- Use chopped pickled lemons in chicken dishes, especially those with olives; stuff chicken with lemon quarters before roasting; or layer under roasts for added flavor. Make a vibrant sauce by finely chopping the lemons, mixing with fresh coriander, parsley, or basil, and drizzling with virgin olive oil.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
1g
Carbs
24g
