Moroccan Pickled Lemons

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Ingredients (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…:~)

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