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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



Corn Oil



1. Scrub the lemons well and slice them quite thinly.


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).

5. Cover, seal and label (see notes below). Leave for  3-4 weeks when the lemons will be soft and an orange color.



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/ 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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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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