Quick Pickled Lemons

Adapted (slightly) from recipe by Yotam Ottolenghi & Sami Tamimi

from Jerusalem: A Cookbook

1x smallish red chilli, roughly chopped

juice of 1x lemon

3x medium lemons

(halved lengthwise, then sliced across as thinly as possible)

35g caster sugar

1 tablespoon coarse sea salt

1x clove garlic, crushed

1 teaspoon smokey paprika

1/4 teaspoon ground cumin

1/2 teaspoon turmeric

Grind the chilli to a rough paste with juice of 1/2 lemon in a mortar and pestle.  Transfer to a large bowl with the juice of the other half of the lemon, and all the remaining ingredients.  Mix everything together well, massaging all the flavourings into the lemons.  Cover the bowl and leave on the bench overnight.  Next day transfer to a clean, sterilised jar and refrigerate.  Will keep for approximately 2 weeks.