Title: Citrons Confits a la Marocaine
Categories: Fruit Relish
Yield: 4 Servings

3	lb	Ripe lemons or limes
5	tb	Salt
1	tb	Coriander seed
1	ts	Whole cloves
8	c	Water

Sterilize 4 wide-mouthed pint jars.

Make a lengthwise slit on each of the 4 sides of each fruit, and pack salt well into each slit. Place fruit in jars.

Divide spices evenly among jars.

Bring water to a boil and pour enough water over to cover fruit.

Weigh down fruit with a sterilized stone or other object (there are plastic thingies that are made for the purpose).

Seal jars according to normal methods.

Store in a cool, dark, dry place at least 3 weeks and up to 6 months. For longer storage, process 20 min in a hot-water bath.

To use: "skim off harmless residue on top of liquid. Use tongs to remove required amount of fruit. Wash fruit and cut into quarters to eat as pickles. To flavor stews and other foods, remove and discard pulp and use only peel." :Rose Dosti

From : Michael Loo

From: Denis Clement Date: 09-09-97 (22:07) Occ Bbs (51) Cooking

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