Water – as needed Sour lemon – 2 kg Chilli green pepper – 6 Harissa chilli – two tablespoons Nigella sativa – a tablespoon and a half Salt – 8 tablespoons White vinegar – 4 tablespoons.

Ingredients:

Water – as needed Sour lemon – 2 kg Chilli green pepper – 6 Harissa chilli – two tablespoons Nigella sativa – a tablespoon and a half Salt – 8 tablespoons White vinegar – 4 tablespoons.

The method of work:

1- In a saucepan, boil copious water over a strong heat. 2- Boil the lemon with water until it’s soft, then drain it from the water. If you have a large amount of lemons, keep the lemons fresh for as long as possible. 3- Put the lemon and green pepper randomly in the jar. 4- In a bowl, put 8 cups of water, puree chili, black seeds and salt. Stir the mixture well until the salt dissolves. 5- Pour the water mixture over the lemon until it covers the grains. 6- Add the white vinegar, close the jar tightly, and leave it for 10 days before consuming it.