Many people love pickled vegetables but hey I am not one of those people. I actually despise pickled foods. It is somewhat funny though because I can not seem to get away from it. Back home in Tennessee people pickle anything and then I come here to Saudi Arabia, and they do the same thing. Therefore, I am sure your wondering why I made this recipe if I hate it so much. This recipe is not like any other pickling you will ever taste. And no I do not eat these lemons and garlic straight up, who knows maybe someone out there does.
This little mix I made is for cooking purposes only. I use a lot of garlic and lemons in my cooking, so this is perfect for all of us. I have to admit I could not stop sniffing the jar, it smells so amazing. I can not wait until it is ready for me to use. I will let you know how it turned out.
3 large lemons
6 garlic cloves, split in half
1 teaspoon nigella (black seeds)
1/2 teaspoon turmeric
2 teaspoons salt
4 cups water, boiled and cooled
1. Boil water, and allow cooling. Split lemons at bottom into a cross, leave top intact. In a small bowl, add turmeric and salt, mix well. Place 1/2 teaspoon of salt mixture inside each lemon. Place lemons in jar (I use an old pasta sauce jar) adding garlic pieces in between lemons. Pour remaining salt mixture and nigella over lemon mixture. Pour water all the way to top. Tightly close jar, leave lemon mixture in a cool dark place for 45 days.