Pickled Lemons
Pickled lemons, also known as preserved lemons, are a staple in Moroccan and Middle Eastern cuisine. The fermentation process softens the lemon peel and intensifies its tangy, salty, and subtly spicy flavors, making them a key ingredient in tagines, salads, and stews. The tradition of pickling lemons dates back centuries, serving as a way to preserve citrus for year-round culinary use. Pro Tip: For the most intense flavor, allow the lemons to ferment for at least one month before incorporating them into your favorite dishes!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the lemons under warm water to remove any dirt or wax. Scrub them well and pat them dry.
2
Cut each lemon into quarters, leaving them connected at the base. Do not cut all the way through.
3
Generously rub the inside of each lemon with coarse sea salt, ensuring even coverage.
4
Pack the salted lemons tightly into a clean, sterilized glass jar, layering in the black peppercorns, bay leaves, cinnamon stick, and red chili flakes as you go.
5
Bring the water to a boil, then let it cool to room temperature. Pour the cooled water over the lemons, ensuring they are completely submerged.
6
Seal the jar tightly and store it in a cool, dark place for at least 4 weeks. Shake the jar gently every few days to distribute the salt and spices.
7
Once the lemons are fully preserved, use them in tagines, marinades, or as a flavorful ingredient in stews and salads.
