Lemon Pickle, Moroccan Style - cooking recipe

Ingredients

6 lemons, bright yellow and healthy
kosher salt or coarse salt
3 cinnamon sticks (per bottle)
1 teaspoon coriander seed, slightly crushed (per bottle)
4 cloves (per bottle)
1 hot pepper, red, whole (per bottle)
oil, of your choice

Preparation

Wash lemons very well (don't use any coated in wax). Put in a bowl and pour over boiling water. Leave for 30 seconds or so.
Remove, cool, and cut into quarters, lengthwise.
Put a 1/4 - 1/2 inch layer of coarse salt in the bottom of your jar (or 2 smaller jars).
Pack in the lemon quarters. To each jar add the cinnamon sticks, coriander seeds and cloves, decoratively, and add a red chilli pepper to each bottle.
Layer with another 1/4 inch of coarse salt.
Fill the jar with oil -- you could use sunflower or any oil which has a neutral flavour.
Close jars tightly, and leave to stand in a cool place -- but not in the fridge -- for about 3 weeks.
Rinse off the salt before using.
Uses:.
Chop finely to use in chicken dishes, especially if there are olives in the dish;.
Stuff a chicken with pickled lemon quarters before roasting.
Put a roast for the oven (leg of lamb is ideal) on a layer of lemons.
Slice and chop very finely, add fresh chopped coriander leaves, parsley or fresh basil and add some virgin olive oil, as a sauce for fish fillets.