Pickled Lemons

Preparation info

    • Difficulty

      Easy

Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

A favourite ingredient of and companion to lamb and chicken dishes in North Africa. Also eaten with salad and eggs, and in its mildest form with fish, when the lemons or lemon slices have been preserved with oil.

Store all the pickles for 3–4 weeks in a cool, dark place, before you open them. Make sure that the fruit remains covered with liquid.

Method