In Morocco the pickled lemon is almost every dish there is or as a side dish. Easy and quickly to prepare.

5 organic lemons cut in half
2 dried chilis
5 bay leaves
1 tsp mustard seeds
5 cloves
1 cup coarse salt
2 cups boiling water

Clean the jar. Layer everything in the can except water. When everything is in the can, turn on the hot water and put the lid on. Leave for about a week at room temperature. finished 🙂