An online friend (Jil McIntosh) posted this elsewhere and I’m putting it here to try later.
I just made a batch of lemon relish, having used the last of it. I love this stuff. Most commonly I boil little potatoes and then roll them in some of it. You have to make the pickled lemons first but that's easy. Take lemons - however many - and cut them into quarters. Put them into a clean jar and as you do, cover each layer with kosher or pickling salt. When the jar is full, add enough lemon juice - I cheat and use bottled - to cover the whole thing. Let them rest (I put them in the refrigerator) for about a month. They'll last indefinitely. To use them, scrape the pulp out and discard it and then rinse the rind. It's a Moroccan specialty and very popular in stews, especially with chicken. To make the relish: 1/2 salt lemon (2 quarters), pulp removed and rind rinsed 1/2 cup chives 2 tbsp. lemon juice 1 tbsp. smoked paprika 3 tbsp. olive oil Put everything in a blender and whirl it around. Store it in the fridge or, for long-term, freeze it. When I put it on potatoes, if it's too thick, I thin it with a little cooking water and then roll the potatoes in it.