If you have too much marmalade this is a good recipe. It is so simple to make and lovely with curry, rice dishes or just plain grilled fish or meat. It is nothing like the usual preserved lemons and can be eaten as is or used as an ingredient e.g. couscous
Pickled lemons
4 lemons
3 tbsp salt
1 tsp turmeric
1 tsp chilli powder
300ml/10 floz cider vinegar
Wash the lemons and leave to dry. Cut into chunks over a plate to catch the juice and remove the pips. Pack into a sterilised jar.
Mix the salt, turmeric and chilli powder into a bit of vinegar and pour over. Add any juice you have collected.
Top up with vinegar to fill the jar, seal and shake it.
Leave in a warm place for 4 weeks and shake the jar now and then. This softens the skins and makes them edible.
Move to a cool, dark place to store and keep for 3 months before opening.