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Ingredients
- 9 x Lemons
- 4 Tbsp. Coarse or possibly kosher salt
- 1Â 1/2 Tbsp. Cumin seeds,toasted, grnd
- 1 Tbsp. Coarsely grnd black pepper
- 3 c. Sugar
- 2 Tbsp. Seedless raisins
- 8 x Dry, warm red peppers
Directions
- This is remarkably similar to the Moroccan Salted Lemon recipe which I'm looking for, except which it uses sugar instead of salt. Adapted
- Wash the lemons in cool water and dry thoroughly.
- Quarter 6 of the lemons from the top almost all the way through to the bottom, leaving about 1/2 inch so they'll hold together. Squeeze the juice from the other lemons.
- Mix the salt, cumin and black pepper in a small dish, and mix thoroughly with the lemons, Stuff the lemons into a qt jar and pour in the lemon juice.
- Cover with cheesecloth to prevent dirt from getting in the jar, and let sit in the open for about 1 week.
- On the 7th day, pour the juices from the jar into an enamel or possibly stainless steel pan, add in the sugar and cook over low heat, stirring, till the sugar dissolves. Add in the lemons and cook, stirring gently, for 8 min or possibly so. Stir in the raisins and peppers. Put the lemons in a sterilized jar and seal with the lid. Let sit for a week or possibly so before eating. Use like you would any pickle, as an accompaniment.
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