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Instructions |
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Cut the lemons by quarters, but not all the way through. Pack each opening with rock salt. Pack the lemons into a half gallon jar.
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Pour brine solution over the lemons, leaving a small gap at the top. Add 4-5 bay leaves and 1/2 C green cardamon pods. Poke them down into the jar.
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Top off the jar with 2 T olive oil. Tighten the lid, and let sit for at least 6 weeks. You don't need to process the jar!
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Once the jar has been opened, refrigerate.
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Suggestions |
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Extremely tasty with the Lemon Chicken Tagine!
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Originally Submitted
3/9/2008
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