Citrons confits salt-pickled lemons Recipe

How to make it

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• 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