"It's the simplest thing in the world," says Peggy. "It's my favorite Moroccan dish because it's the most traditional."Prep: 4 minutes; Stand: 3 weeks.

Recipe by Coastal Living March 2010

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Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss together lemon wedges and kosher salt in a bowl. Pack into a pint canning jar, and sprinkle with pink peppercorns. Cover wedges with fresh lemon juice.

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  • Let stand at room temperature 3 weeks, turning and shaking jar every day.

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