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Pickled lemons

Alex Mackay from Great Food Live
Alex Mackay's tangy pickled lemons are an excellent accompaniment to all sorts of savoury dishes and make a tasty addition to casseroles and tagines

Pickled lemons

Method

1. Thickly slice the lemons.

2. Place the slices into a colander and sprinkle generously with salt.

3. Leave at room temperature for at least 12 hours to drain off the moisture.

4. Layer the lemon slices in a jar, sprinkling each layer with paprika as you go.

5. Cover with extra virgin olive oil and seal the jar. Leave for a month before using.

Cook's Note : The reason I don't give exact quantities for this recipe is that it will depend largely on the size of the lemons which should be the best quality you can find.