Pickled Lemons / Preserved Lemons

Ingredients

• 7-8 Lemons
• Coarse salt
• 3 tablespoons Sweet / hot paprika
• half cup Olive oil

Preparation

Wash the lemons.
Cut and remove the ends of the lemon.
Cut the rest of the lemon into round / half-round slices and remove the seeds.

Place a layer of lemons in the jar, and sprinkle a little coarse salt on top.
Then again, a layer of lemons with a little coarse salt on top.
Continue this way until the jar is full.

Then place the paprika and olive oil in a cup.
You can squeeze a few lemons and add them as well.

Mix well so there are no lumps, and pour into the jar over the lemons.

It is important to make sure the lemons in the jar are covered up to the top, and that the jar is sealed well.

Set aside for a week to two weeks.
If you use a mixture of olive oil and freshly squeezed lemon juice, it is important to turn the jar over and stir a little once a day.
After a week to two weeks, open the jar and taste: if the lemon has softened and the flavors have absorbed, it's ready to eat; if it's not ready yet, close it and wait a few more days.
To keep the pickled lemons over time, be sure to remove them with a clean utensil and close the jar tightly.

* Excellent with Moroccan fish, spreads, sandwiches and more..
* For a larger quantity, you can double the amounts.
Bon appétit.