Lemon Pickle, Moroccan Style

Directions

1. 1
   Wash lemons very well (don't use any coated in wax). Put in a bowl and pour over boiling water. Leave for 30 seconds or so.
2. 2
   Remove, cool, and cut into quarters, lengthwise.
3. 3
   Put a 1/4 - 1/2 inch layer of coarse salt in the bottom of your jar (or 2 smaller jars).
4. 4
   Pack in the lemon quarters. To each jar add the cinnamon sticks, coriander seeds and cloves, decoratively, and add a red chilli pepper to each bottle.
5. 5
   Layer with another 1/4 inch of coarse salt.
6. 6
   Fill the jar with oil -- you could use sunflower or any oil which has a neutral flavour.
7. 7
   Close jars tightly, and leave to stand in a cool place -- but not in the fridge -- for about 3 weeks.
8. 8
   Rinse off the salt before using.
9. 9
   Uses:.
10. 10
    Chop finely to use in chicken dishes, especially if there are olives in the dish;.
11. 11
    Stuff a chicken with pickled lemon quarters before roasting.
12. 12
    Put a roast for the oven (leg of lamb is ideal) on a layer of lemons.
13. 13
    Slice and chop very finely, add fresh chopped coriander leaves, parsley or fresh basil and add some virgin olive oil, as a sauce for fish fillets.