Pickled lemons: A zestful addition to your culinary repertoire

The craze for pickling continues, as almost everything can be pickled with more or less tasty results. My latest discovery is pickled lemons, which quickly became very popular. Although they've gained popularity recently, they've been known in Morocco for generations. Moroccan cuisine is famous for its rich flavours and aromas. The combination of fresh vegetables, such as tomatoes and cucumbers, with the intense taste of tahini and the tangy note of pickled lemon, is one of the regional delicacies.

Pickled lemons have a completely different taste than fresh fruit. They are more complex and rich in flavour, with a hint of sweetness and a salty aftertaste. The pickling process enriches the lemons with probiotics, which have a beneficial effect on our health.

Choose organic lemons or thoroughly scald them with boiling water. Pickled lemons are best stored in the refrigerator. In a tightly sealed jar, they can last for several months.

Ingredients:

• 6-8 lemons,
• 7 tablespoons of Himalayan or sea salt,
• 1 cup of water,
• 2-3 peppercorns,
• 2-3 bay leaves,
• 1 cinnamon stick.

Preparation:

1. Thoroughly wash the lemons and cut them in a cross shape, not cutting the skin through.
2. In each created pocket, pour about a teaspoon of salt. Gently squeeze the lemon to release the juice.
3. Arrange the prepared lemons in a sterilized jar.
4. Add the peppercorns, bay leaves, and cinnamon stick.
5. Pour the lemons with the juice released during salting and water over them. The liquid should completely cover the lemons.
6. Tightly seal the jar and set aside for about 3-4 weeks.
7. Every few days, gently shake the jar to dissolve the salt evenly.

After the pickling process is complete, transfer the jar to the refrigerator.

They go well with both meat and vegetarian dishes. They can be added to tagines, stews, sauces, and desserts. They are great with grilled meat or fish. I also add pickled lemons to lemonade, enhancing its flavour.