Pickling Lemons Moroccan Way

Preparations:

1. Wash all lemons. Cut 8 lemons in a cross but do not cut through, approx. 2/3. By 1/3 they are still together. Squeeze 4 lemons, put juice in a saucepan, save. Sterilize 1 jar or several small jars (I think I made a mistake there, I put all the lemons in one jar. After opening, I’ll have to come up with something.

Pickling lemons:

1. Squeeze the lemons a little bit apart and add a teaspoon of salt, squeeze them together again, and layer them in glass or glasses. Add spices. Add the rest of the salt, but not more than 100 g. Bring the lemon juice to the boil with approx. 1-2 liters of water. Pour boiling hot over the lemons, close the glass / glasses immediately. Let cool down. Store in a cool and dark place (e.g. cellar), moving gently until the salt has dissolved. They can be kept for several months.

Note :

1. Because of the salt. It’s an experience thing, it depends on the size and how thick the skin is. Normally you take small lemons with a thin peel, then 1/4 -1/2 teaspoon per lemon and 1 tablespoon per glass (i.e. jam gas). For me it was a 3 L glass so I would have to adjust the quantities as well.