in Africa, Middle East, Morocco

Pickled lemons

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Ingredients for 1 servings:

  • 6 lemons
  • 120 g sea salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Quarter 4 lemons and place them in a screw-top jar, sprinkling salt generously every now and then. The jar should be completely full and then refill with freshly squeezed lemon juice. Refrigerate for 2 weeks, making sure the lemons are covered in juice. I use these lemons for basically everything. Whether it’s meat or vegetables, they’re also great as a seasoning in sauces. Just cut off a small piece and chop finely; it’s almost a salt substitute and adds a very subtle flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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