Egyptian Pickled Lemons Recipes

Steps:

• 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.

Steps:

• Scrub lemons and dry well. Cut each lemon into 8 wedges and each wedge in half.
• Place lemons in a bowl with the salt and mix well.
• Put lemons in a glass jar with a non metal lid. Add juice to cover, add olive oil if using. Leave at room temperature for 5 days shaking the jar from time to time to mix the juice. After 5 days store in the refriderator.

Steps:

• Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes).
• mix the water, salt and vinegar together and boil for 6 minutes.
• leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using. This recipe does 2-3 jars.

Steps:

• Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
• Rub salt on exposed flesh and re-form.
• Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
• Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
• Close jar and store on a shelf.
• Occasionally turn jar over to redistribute salt.
• Lemons can be used in two weeks and will keep unrefrigerated for a year.
• To use, rinse slices under cold water to remove salt.
• Remove and discard pulp.
• Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.