Pickled lemons and pickled olives are served in separate dishes but always together. What a nice change from the usual plain black olives to pickled black olives. And just think of pickled lemons! We are grateful to Spanish Morocco for these contributions to African fare.
LEMONS
8 lemons
3 Tbs. salt
½ cup vinegar
½ cup salad oil
water
OLIVES
3 cups black olives
3 Tbs. salt
½ cup vinegar
½ cup salad oil
water
In a 1-quart jar: Place 8 lemons, each washed and cut in 8 wedges, 3 Tbs. salt, ½ cup vinegar, ½ cup salad oil and water to fill jar.
In a second 1-quart jar: Place 3 cups black olives, canned, 3 Tbs. salt, ½ cup vinegar, ½ cup salad oil and water to fill jar.
Cover jars.
Keep at room temperature for 1 week and then refrigerate until ready to use.
Serve with meat and fish or poultry as a relish.
country : Spanish Morocco
course : relish
source : The African Cookbook : Menus and Recipes from Eleven African Countries and the Island of Zanzibar / Bea Sandler