LIMONES Y ACEITUNAS EN ESCABECHE (PICKLED LEMONS AND OLIVES TETUAN)

 

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

cup vinegar

cup salad oil

water

 

OLIVES

3 cups black olives

3 Tbs. salt

cup vinegar

cup salad oil

water

 

In a 1-quart jar: Place 8 lemons, each washed and cut in 8 wedges, 3 Tbs. salt, cup vinegar, cup salad oil and water to fill jar.

In a second 1-quart jar: Place 3 cups black olives, canned, 3 Tbs. salt, cup vinegar, 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