Oh yeah, after your pickles are done in about six months you have to make some Moroccan food.Its fantastic.
You have to make that famous Moroccan whole chicken dish. Cant remember what it is called. Ya need those lemons and good cured green olives though. I have a great recipe for it. My Chicken Caccitore is kinda the same.
Gotta get some real couscous. Dont by the stuff at the grocery store.
Hey tubercle, maybe you will want to make your own couscous? http://www.starchefs.com/events/studio/techniques/MLahlou/index.shtml
Here is another good method for doing the lemons. http://simplyrecipes.com/recipes/how_to_make_preserved_lemons/
Here are the North Indian ones. I get these at a deli counter at the Indian grocery store.
Asked them today, they said the only ingredients are, lemons, salt, fenugreek, chili powder, bay leaf. They are first pickled in a brine the same as the Moroccan, But that they later remove them and dry them after the stuff looses a lot of moisture it is packed into crocks and then aged a little longer.
These are not spicy at all though, I think it is just paprika they are talking about not hot chili powder as we know it.
I think that is where the word "preserved" comes from, instead of calling it pickled or fermented. Because there are further poducts you can make after the lemons have been preserved. This is what the Indians make lemon and lime pickles with. They dro the same preservation method then they take those lemons and pack them into jars with all kinds of spices and stuff. Garlic.
If you have ever had Indian pickles you know they are not for everyone,also a bit of an acquired taste. The flavor i s explosive. First time I had them I hated them, now I love them.