Mediterranean pickled lemons with paprika

Preparation Time

15 minutes

Makes

20 slices

Ingredients

• 2 lemons
• 21/2 tbs table or sea salt
• Sweet paprika, to sprinkle
• Olive oil, to fill jar

 

Method

1. Cut the lemons into 5mm-thick slices and place in a single layer on a wire rack over a tray. Sprinkle each slice generously with the salt. Place in the freezer for 2 hours or until frozen.
2. Remove the lemons from the freezer and set aside at room temperature for 12 hours to draw out the moisture.
3. Preheat oven to 100°C. Wash a 250ml (1-cup) jar well and then rinse. Place upside down in the oven for 5 minutes or until completely dry.
4. Remove jar from oven. Layer the lemon slices in the jar, sprinkling with a little paprika after each layer. Fill the jar with olive oil, making sure the lemons are completely covered.
5. Seal the jar and set aside at room temperature for 3-4 weeks to mature - the lemon rind will become soft and the flavours will mellow.

 

Notes

• makes: about 20 slices (enough to fill a 250ml/1-cup jar)
• prep: 15 mins (+ 2 hours freezing, 12 hours standing and 3-4 weeks maturing time)
• This pickle has quite a bite to it - a pleasant tartness from the lemons with a salty slant. If you find the salty flavour too overpowering, simply rinse the slices before using. Use this pickle sparingly to accompany chargrilled or barbecued chicken, lamb or fish, or finely chop a small amount and combine with butter to spread under the skin before roasting chicken.
• Freezing the lemons before salting them speeds up the maturation process by 2-3 weeks - a trick that can also be applied to traditional Moroccan-style preserved lemons. This pickle will keep, unopened, for up to 1 month. Once opened, keep in the fridge for up to 2 months.