Recipe

Citrons Confits Salt-pickled Lemons Recipe

	Anatunez / All my dishes 1 year, 2 months ago Many North African dishes (Moroccan tajines) call for "citron confit". This is a very easy and inexpensive way to prepare your own. Prep:10m Cook:1m Servings:12	Anatunez
	condiment for north african dishes

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Ingredients

6 organic lemons (have you a lemon tree or a neighbour with one?)

1 kg kosher salt

1 Tsp coriandre

1 tsp pepper grains

a big glass jar

Directions

Wash and dry lemons carefully

Cut just a bit of both ends (stem and bottom of lemons)

Make 4 lenght-wise incisions into each lemon (do this over a plate to save the juice for later.

Take out all pips from the lemons.

Stuff the slits with coriandre grains and rock salt.

Place a good inch of salt in the bottom of the jar, along with a bit of coriandre grains.

Pack each lemon in as you finish stuffing them - they should fit in tightly. You can add the lemon juice from your preparation plate.

Let sit (in a cool dark place) for 3 days - they should have lots of juce around them by now. It is important that the lemons be underwater at all times, so you may need to add a bit of boiling water to top them up.

HINT : I sometimes put a small liqueur glass in to weigh the lemons down and to keep them from floating to the top.

Your lemons will be ready for use in 3 weeks to a month... unfortunately they do not keep for more than 4-6 months - so if you don't need 6 lemons, just reduce the recipe accordingly.

These are what I put in my TAJINE DE POULET

Bon appétit or : بالصحة

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Comments

elgab89 1 year, 2 months ago said:
I wish I could have a lemon tree - no chance - I live in Canada - but I can buy organic lemons - - yeay! wonderful posting!

berry 1 year, 2 months ago said:
Yummy....
My best friend lives in Morocco.... she told me about this wonderful recipe.
Thanks for share it Anita..

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