Egyptian Pickled Lemons

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720hrs 20mins
1 pint

Ingredients Nutrition


  1. Quarter lemons vertically from top to within 1/2 inch of bottoms (do not cut all the way through).
  2. Sprinkle salt (1/4 to 1/2 teaspoon) on exposed fruit and close lemon.
  3. Place 1 tablespoon salt on bottom of a large mason jar.
  4. Pack in the lemons, pushing down to release more juice.
  5. Add a few teaspoonfuls of salt at each layer, along with some peppercorns and chili pepper.
  6. Cover with lemon juice and seal.
  7. Let stand in a warm area at least 30 days, turning jar upside down each day to distribute salt and juices.
  8. If a lacy or cloudy growth appears, remove it with a wooden spoon.
  9. To use, rinse lemons briefly as needed under running water.

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