Name: Pickled Lemons
Cuisine: Asia
Ingredients: Scrub about 18 uncoated baby lemons (if you can’t get baby lemons, use thick-skinned large ones) and then score the skins deeply all over.; Put in a non-reactive dish, cover with rock salt and try to work it into the lemons.; Pack them into a jar as tightly as possible and add lemon juice to cover. Seal tightly and leave in a cool place for two to three weeks, giving the jar a shake and turning it upside-down every few days.

Preparation info

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Pickled or preserved lemons are common all over the Arab world, but most particularly in North Africa, as a flavouring and condiment. The skins of the lemons so treated develop a silky texture and what Claudia Roden calls a “curious and wonderfully intense flavour” that works well against spicy food, but also adds character to all sorts of dishes. Sometimes also flavoured with coriander seeds, cinnamon and clo

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Pickled Lemons

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