Lamoun Makbouss - Pickled Lemons

Total Time: 48 hrs 30 mins Preparation Time: 30 mins Cook Time: 48 hrs

Ingredients

• Servings: 10
• 1 lb lemon
• 1/4 cup salt
• 1/2 cup olive oil

Recipe

• 1 thinly slice lemons, and place in a colander or on a cutting board set at an angle, with paper towels underneath to catch the liquid. generously over with salt, and allow to sit until tender and slightly translucent.
• 2 arrange lemon slices in a glass jar in layers. i like to line the walls of the jar with vertical lemon slices, too, just to make it pretty, especially if giving as a gift.
• 3 pour oil in jar to cover lemons, and place lid on tightly.
• 4 these can be used in as little as two days, but will drastically improve for up to three weeks. i don't really know how long they keep, because i've never had them go bad before they get used.
• 5 pickled lemons can be used in stews, in the cavity of roasted chickens, or chopped fine and stirred into yogurt as a lovely dip for vegetables and pita bread.