4 lemons
2 small oranges
1/2 cup sugar
2 tablespoons salt
1/2 cup olive oil
1 tablespoon ground black pepper
1 tablespoon mustard seeds
2 pickled red and green peppers
4 lemons
2 small oranges
1/2 cup sugar
2 tablespoons salt
1/2 cup olive oil
1 tablespoon ground black pepper
1 tablespoon mustard seeds
2 pickled red and green peppers
Cut the lemons and oranges into 1/2 cm thick slices
Place them in a bowl and sprinkle with sugar, salt, and olive oil
Mix well and set aside
In a small pan, mix together the olive oil, black pepper, and mustard seeds
Heat over medium heat, stirring occasionally for about 3 minutes
Slowly pour the mixture over the fruit slices
Add the pickled red pepper, chopped, and the green pepper, also chopped, to the fruit mixture
Stir well until everything is well mixed and the sugar has dissolved
Pour into a 1/2 liter jar
Place in a warm spot or on a windowsill where it can catch some sun for 5 days
Shake the jar daily
The pickles are ready when the fruit peels become soft
Once they reach this point, store them in the refrigerator
Serve with chicken or cold cuts
Instead of using the spices mentioned, you can use 4 tablespoons of curry powder that should be heated in the olive oil according to the recipe.
