Pickled lemons are a wonderful way to add a delicious, fruity flavor to your dishes, both meat and fishes as well as vegetarian dishes (such as rice, quinoa, lentils, carrots, and many more…).
I personally love to cook Moroccan dishes and especially tajines. One of my favorites is chicken tajine with olives and pickled lemons. It cooks very slowly for about one hour, and can be eaten with couscous, bulgur or millet for the gluten-free version.
I also like to use pickled lemons with white fish, to season.
You can also cut a pickled lemon into very small pieces and mix it to a plate of unsalted rice, quinoa, lentils or other grains and legumes.
To make sure your pickled lemons taste best, buy organic / naturally grown lemons, without any chemicals or pesticides.
Then, use unrefined sea salt such as Celtic sea salt.
Pickled lemons are naturally preserved by the salt, and they can keep for months in a cool and dry place (not in the fridge).
According to my own experience, they are best consumed within 6 months.
You only need a small piece of lemon for every dish you prepare, so a small jar will be more than enough for most people.
Makes 1 small jar – Prep. time 10 mn. – Wait time: 3 weeks
6 small lemons
12 tbsp coarse unrefined sea salt
Wash and brush lemons well.
Cut each lemon into 8 pieces.
Add boiling water to the jar, discard, and dry with a clean towel.
Place 4 pieces of lemons in the jar, squeezing a little; then add 1-2 tbsp coarse sea salt. Repeat until you have no more lemon pieces and no more salt. Make sure to squeeze well.
Close the jar and place in a cool, dry and dark place.
Now you need to be patient: wait for 3 weeks. Every week, check that the liquid covers the lemons well. If not, squeeze lemons well.
After 3 weeks the lemons should be ready and you can then start using them to season your dishes.