Lemon Pickles (Preserved Lemons)

 Ingredients:

6 medium lemons (washed well)

3 tbsp coarse salt

1 tsp chili flakes (optional, for spiciness)

1 tsp black peppercorns

2 bay leaves

Juice of 2 extra lemons

Olive oil (to cover)

 Instructions:

1. Wash and dry the lemons. Cut each lemon into 4 wedges but don’t cut all the way through (leave them joined at the base).
2. Sprinkle salt generously inside each lemon and place them in a sterilized glass jar.
3. Add chili flakes, peppercorns, and bay leaves between the lemons.
4. Press the lemons down, then pour in the extra lemon juice until covered.
5. Seal the jar and leave it in a cool dark place for 3–4 weeks, shaking the jar every few days.
6. Once softened and preserved, cover the top with a thin layer of olive oil to keep them fresh.

 Uses:

Add to tagines, stews, or salads for a tangy flavor.

Chop finely and mix with garlic and olive oil for a quick dip.

Perfect with fish, chicken, or vegetarian dishes.