This recipe is one of the most famous types of pickles that the Arab countries are famous for, and it is placed next to food items as a type of appetizerThis recipe is one of the most famous types of pickles that the Arab countries are fa...
10 tsp salt
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Half the lemons lengthwise from their tops to within 2 cm on one side - stopping just short of the stem end - and repeat the same process on the opposite perpendicular side.
For each lemon, fill the two sides of exposed flesh with one heaped teaspoon of salt; reshape the lemons and place in a large glass jar.
Fill the jar with as many lemons as you can and use another one for the remaining lemons. Fill the jar with boiling water and tightly close it.
Keep in a cool and dark place for 4 weeks turning the jar upside down every week to evenly spread the salt and the juices.
After 4 weeks, place the jar in the fridge for conservation. Once in the fridge, you can use them for up to a year, just make sure the preserved lemons are covered with their juices.
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