Moroccan Salted Lemons
Appetizers • European
Description
Moroccan Salted Lemons
Ingredients
- Lemon 10 pieces
- Flaky sea salt 0.3 cups
- Ground clove 6 pieces
- Cinnamon 1 piece
Step-by-Step Guide
Step 1
Thoroughly wash 4 lemons with a stiff brush and dry them (it's better to use smaller ones for easier packing into the jar).
Step 2
Make 4 longitudinal cuts in each lemon, without cutting all the way through, so the lemon stays intact.
Step 3
Stuff the cuts with coarse salt (this is essential, flavored salt can be used).
Step 4
Press the lemons into a jar and close it tightly. Leave at room temperature for 2 days, occasionally turning the jar to moisten the lemons with the juice that flows out.
Step 5
After 2 days, squeeze the juice from 5–6 lemons (you need enough juice to cover the lemons in the jar), and pour it over the salted lemons. Add a cinnamon stick and cloves to the brine. Close the lid and place it in the refrigerator.
Step 6
The lemons will be ready in a month.
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