This is remarkably similar to the Moroccan Salted Lemon recipe that Im looking for, except that it uses sugar instead of salt. Adapted from Julie Sahnis "Classic Indian Cooking." Wash the lemons in cold water and dry thoroughly. Quarter 6 of the lemons from the top almost all the way through to the bottom, leaving about 1/2 inch so theyll hold together. Squeeze the juice from the other lemons. Mix the salt, cumin and black pepper in a small dish, and mix thoroughly with the lemons, Stuff the lemons into a quart jar and pour in the lemon juice. Cover with cheesecloth to prevent dirt from getting in the jar, and let sit in the open for about 1 week. On the 7th day, pour the juices from the jar into an enamel or stainless steel pan, add the sugar and cook over low heat, stirring, until the sugar dissolves. Add the lemons and cook, stirring gently, for 8 minutes or so. Stir in the raisins and peppers. Put the lemons in a sterilized jar and seal with the lid. Let sit for a week or so before eating. Use like you would any pickle, as an accompaniment. San Francisco Chronicle, 10/12/88. Posted by Stephen Ceideberg; November 1 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (2868g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 31 (0%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 25.6mg||1 %|
|Potassium 1691.8mg||45 %|
|Total Carbohydrate 1915.4g||563 %|
|Dietary Fiber 31.6g||126 %|
|Sugars, other 1883.8g|
|Protein 12.7g||18 %|
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Calories per serving: 7339
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