Egyptian Pickled Lemons
- Ready In:
- 720hrs 20mins
- Ingredients:
- 5
- Yields:
-
1 pint
ingredients
- 8 lemons
- fresh lemon juice, enough to cover lemons
- kosher salt
- black peppercorns
- 1⁄2 teaspoon chili pepper (optional)
directions
- Quarter lemons vertically from top to within 1/2 inch of bottoms (do not cut all the way through).
- Sprinkle salt (1/4 to 1/2 teaspoon) on exposed fruit and close lemon.
- Place 1 tablespoon salt on bottom of a large mason jar.
- Pack in the lemons, pushing down to release more juice.
- Add a few teaspoonfuls of salt at each layer, along with some peppercorns and chili pepper.
- Cover with lemon juice and seal.
- Let stand in a warm area at least 30 days, turning jar upside down each day to distribute salt and juices.
- If a lacy or cloudy growth appears, remove it with a wooden spoon.
- To use, rinse lemons briefly as needed under running water.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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