3 days before guests arrive, sprinkle lemons with salt and pepper to serve them the best spicy snack

Salted lemons with garlic and olives look something unusual for us. But in the countries of North Africa, this savory pickle has long become a culinary tradition. Spicy lemons are universal. They can be used as a snack, add to salads and fillings, they are perfect for fish and meat. Moreover, spice-soaked lemon peel can be used in sauces, and fragrant oil from the can is added to salads as a dressing.



A feature of the dish, which is sometimes called lemons in Moroccan, is that the salt completely eliminates the bitterness of the crust and makes the taste of lemon flesh much softer. Lemons for him should be chosen with a clean and not very hard skin, without stains and visible damage.

The ingredients

• 3-4 lemons
• 1.5 tbsp salt
• 1 bulb
• 10-15 olives
• 5-6 inflorescences of cloves
• 3 bay leaves
• 0.5 tsp. coriander in grains
• 2-3 cloves of garlic
• 1 tsp ground pepper
• olive-oil

Preparation

1. Place the lemons in a bowl of water for 30 minutes and wash thoroughly. Some chefs advise to dip the fruits in boiling water and boil for about a minute. This will make the skin softer, relieve it of bitterness and allow the fruit to give more juice.
   
   
   
2. Cut the lemons in thin slices or circles.
3. Sprinkle salt and ground black pepper.
   
   
   
4. Cut the garlic and onions into thin plates.
   
   
   
5. Separately squeeze the juice from one lemon. Pour the finished liquid into a prepared jar. The skin from the squeezed lemon can be cut in thin stripes and sent there.
   
   
   
6. Put in a jar sprinkled with spices pieces of lemon, alternating them with onions, garlic and olives. Add the coriander and the carnation. Let the lemons stand up a little so they let the juice in. If it is not enough, slightly compact the contents of the jar with a spoon.
   
   
   
7. Pour olive oil, trying to completely cover the lemons with liquid.
   
   
   
8. After 3 days, open the jar and seal the lemons as much as possible so that the juice covers them completely. Add oil if necessary. Insist on lemons for a week to a month, turning the can over from time to time.
   
   
   
9. Salted lemons with garlic and olives are ready.
10. Bon appetit and new culinary discoveries!

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