Lemon Pickle Chicken

Lemon Pickles are delicious if you slice them thin enough and don't salt them too much.

They are Greek/Moroccan/Turkish but a quick internet search also puts them in Indian food.

Done right, they are an amazing seasoning.

You can make them cheaply with stuff you can find at a grocery store and a canning jar.

One Month Refridgerator Lemon Pickles

1 large canning jar

3 lemons

a couple bay leaves

1 part Italian seasoning to

2 parts salt

boiling water

peppercorns (opp)

Make sure the canning jar and the lid are super clean. 

Cut up the lemons with the peel on.

 The picture above is with them cut in half, but I like them cut thin and softer.

Take your Italian Seasoning and mix it with your salt in a 1:2 ratio.

Put that in a pie pan.

Take a lemon slice, dip it both sides lightly in the salt/seasoning mix

Stack the salted lemons in the jar, while adding the bay leaves and the peppercorns.

Pour boiling water over it and seal the jar.

Put the jar in the fridge and make a note to check in them in a month.