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Lamoun Makbouss
(Pickled
Lemons)
Veg CD
ACC Vegetarian
Vegan
Fruit Cold
Accompaniment Pickles
Preserve Preserves
Preserving Gluten wheat Dairy free Eggless
3 Large Lemons per 450g/1lb jar Salt Paprika Corn
Oil Instructions
2.
Layer the lemon slices in a colander, generously sprinkling each layer with
salt. Set aside for at least 24
hours on a large plate set at an angle. They will become soft and limp, and lose
their bitterness. 3.
Prepare the jars (see notes below). 4.
Arrange the slices in layers in jars, sprinkling a little paprika between each
layer then cover with corn oil (see notes below).
Notes:
see also General
preparations Jars
- Use
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm. Filling
the jars – Fill
with the vegetables to within 2.5cm/1 inch of the top. Pour over the oil to
within 1cm/ ½ inch of the top, making sure the vegetables are completely
covered with the liquid. Cover with a waxed disc (wax side down), Immediately
place a cellophane disc over the top then cover with a screw top lid. Storage – Store
in a cool dark place for 3-4 weeks before consuming.
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