LOCATION: Recipes >> Preserving >> Pickled Lemons 03
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Pickled Lemons 03
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Lamoun Makbouss (Pickled Lemons)
Scrub lemons well and slice them. Sprinkle the slices generously
with salt and leave for at least 24 hours on a large plate set at
an angle, or in a colander. They will become soft and limp, and
lose their bitterness. Arrange the slices in layers in a glass jar,
sprinkling a little paprika between each layer. Cover with corn or
nut oil. Sometimes olive oil is used, but its taste is rather strong
and may slightly overpower the lemons.
Close the jar tightly. After about 3 weeks the lemons should be
ready to eat - soft, mellow, and a beautiful orange color.
Note: A delicacy which is also magnificent made with fresh limes.
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