Pickled lemons

Votes: 7

Time: 8 hours 15 minutes
Complexity: easily
Servings: 10

Fermentation has been one of the most popular methods of preserving vegetables for centuries, and pickled lemons have long been a staple of Arab Mediterranean cuisine. There are various ways to prepare them. Some recipes call for spices like cinnamon, cloves, peppercorns, and bay leaves. The Indian version adds even more seasonings, including fenugreek seeds and turmeric. This recipe only requires salt and sugar, which bring out the citrus flavor. You can add a couple of sprigs of oregano for a Mediterranean twist. Pickled lemons are easy to make at home. Use them in classic Moroccan tagines, salad dressings, sandwiches, marinades, and stews. Pickled lemons can be eaten whole, with the tender peel still intact.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

13-14 lemons (see note)
2 tbsp. granulated sugar
2 sprigs fresh oregano (optional)
Special equipment: a sterilized liter jar with a tight lid

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: lemon, oregano

Cooking the dish according to the recipe:

Wash 10 lemons thoroughly and dry them completely (reserve the remaining 3-4 lemons for juicing). Cut a 0.5 cm thick slice from the ends of 10 lemons, then cut them almost completely into quarters, pinching them together at one end.
Combine the sugar with 3/4 teaspoon of salt in a small bowl. Carefully open each quartered lemon, use a small spoon to fill it with the salt-sugar mixture, and close it again. Place the lemons and the remaining salt-sugar mixture in a large bowl and cover with plastic wrap. Refrigerate for at least 6 hours or overnight. The lemons will release some of their juices and soften.

Place the pickled lemons and oregano, if using, in a sterilized quart-size glass jar, pressing them tightly into the jar; leave as little space between the lemons as possible. Squeeze enough juice from the remaining lemons (about 3/4 cup) to fill the jar. You may need more or less juice, depending on the size of the lemons.
Refrigerate the jar of lemons for 3-4 weeks, turning it upside down and back every few days until the peels are soft. Pickled lemons can be stored in the refrigerator for up to 6 months.

Note

Since you'll be eating the lemons with the peel on, wash them thoroughly before pickling. If possible, use organic lemons.

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