by Cordelia
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Cordelia's Notes:
6 very fresh smooth looking lemons Ask a question about this ingredient
4-5 lemons for juice Ask a question about this ingredient
5 Peppercorns Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
2 tablespoons paprika Ask a question about this ingredient
3-4 tablespoons salt Ask a question about this ingredient
Cut the lemons, with skin, to rounds about 1/2 cm thick.
Ask a question about this stepClean the lemon slices from seeds.
Ask a question about this stepMix the salt and the paprika in a plate. Deep every lemon slice in the mixture and then arrange in a jar as tight as possible.
Ask a question about this stepSprinkle the garlic between layers. Add the bay leaf and the peppercorns in between the slices.
Ask a question about this stepPour lemon juice on top of the slices, so they all be submerged in the juice (add a bit of water if you don't have enough juice).
Ask a question about this stepOn top put the peels of the squeezed lemons to protect from mold.
Ask a question about this stepSeal the jar very well and let it seat outside the fridge for about 2 days. Turn the jar over couple of times during the two days.
Ask a question about this stepAfter two days keep in the fridge for few weeks. Ready after about 4-5 days.
Ask a question about this stepGood for about 4 weeks in the fridge, covered in lemon juice and a bit of oil on top.
Ask a question about this stepThanks. Enjoy. You can take a look on my recipes and find some middle eastern ones you can make with both of them.
This is from your friendly editors at Food52.
Excellent, between this and the harrissa recipe, I am set for middle eastern condiments.