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Moroccan
Pickled Lemons
From Michael
Owens
- A big glass jar
- Enough lemons to fill the jar
- fresh water
- lots of rock salt
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...:~)
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