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Quick pickled lemons

  • 1/2 red chile, chopped
  • 3 tbsp lemon juice
  • 3 organic (unwaxed) lemons
  • 3 tbsp sugar
  • 1 1/2 tsp salt
  • 1 clove garlic, crushed
  • 1 tsp paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp ground turmeric


  1. Wash the lemons in warm soapy water, rinse well and pat dry. Cut them in two lengthwise, then slice them very thin widthwise. Transfer to a large bowl.
  2. Crush the chile and some of the lemon juice in a mortar, add to bowl.
  3. Combine remaining ingredients in bowl, and mix well with both hands.
  4. Leave in a covered bowl overnight, then transfer to a jar.

Jar will keep in fridge for 2 weeks.

Real preserved lemons

(untested) Part 1:

  • 6 organic (unwaxed) lemons
  • 6 tbsp salt

Part 2 (one week later):

  • 2 rosemary sprigs
  • 1 large red chile
  • juice of 6 lemons
  • olive oil


  1. Find a jar to accomodate snugly all lemons, sterilize by filling it with boiling water, leaving it thre for a minute before emptying the jar and letting it dry.
  2. Wash the lemons in warm soapy water, rinse well and pat dry. Cut a deep cross all the way from the top to about 2cm from the base.
  3. Stuff each lemon with 1 tbsp salt and place in jar.
  4. Push the lemons in tightly, seal jar and leave in a cool spot for a week.
  5. After a week, open jar and push lemons in as hard as possible
  6. Add rosemary, chile and lemon juice and cover with a thin layer of olive oil
  7. Seal jar and leave in a cool spot for at least 4 weeks

(both adapted from Ottolenghi, Jerusalem: a Cookbook)

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Page last modified on October 08, 2016, at 21:25 EST