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Lemon Pickles (Limonikos Injarados) (P, TNT)
Source: "Delights of Jerusalem," by Rina Valero
Yield: varies

2 pounds small thin-skinned lemons
4 teaspoon salt
1-2 teaspoon paprika
natural lemon juice sufficient to cover lemons
1/4 cup oil

Scrub the lemons and wipe dry. Cut lengthwise in 4 wedges almost to the end, taking care that the wedges remain connected at the tip.

Combine salt and paprika; mix sweet and strong paprika. Spread mixture over inner surface of lemons.

Pack into a glass jar, seal shut for 3 days until juice has been exuded. Then add lemon juice to cover and the oil. Store in a cool place. Stir gently by turning the jar. Do not shake.

Ready in 10 days.

Poster's Notes:
The lemons I use are very small, about 5-6 cm, but you can use regular sliced lemons, too.

In the old days, lemons would be pickled in an earthenware jug. Nowadays, a glass jar will do just as well. These lemons are very popular in Jerusalem, they are served as Mezzeh with meat or falafel or added to stew or in cooked green olives.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A