1/1 Photo of Lamoun Makbouss - Pickled Lemons
48 hrs 30 mins
A quicker way to salt cure lemons. I use olive oil, because I use these for savory dishes. If you'd like to use yours in a dish where the flavor of olive oil will be out of place, feel free to use vegetable oil instead. Measurements are not critical. Use as many lemons as it takes to fill your jar, and as much salt and oil as it takes to cover your lemons. Feel free to add paprika, peppercorns, or other spices between the layers of lemons.
My Private Note
- 1Thinly slice lemons, and place in a colander or on a cutting board set at an angle, with paper towels underneath to catch the liquid. Generously over with salt, and allow to sit until tender and slightly translucent.
- 2Arrange lemon slices in a glass jar in layers. I like to line the walls of the jar with vertical lemon slices, too, just to make it pretty, especially if giving as a gift.
- 3Pour oil in jar to cover lemons, and place lid on tightly.
- 4These can be used in as little as two days, but will drastically improve for up to three weeks. I don't really know how long they keep, because I've never had them go bad before they get used.
- 5Pickled lemons can be used in stews, in the cavity of roasted chickens, or chopped fine and stirred into yogurt as a lovely dip for vegetables and pita bread.
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Nutritional Facts for Lamoun Makbouss - Pickled Lemons
Serving Size: 1 (63 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 104.5
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 2830.9 mg
- Total Carbohydrate 4.8 g
- Dietary Fiber 2.1 g
- Sugars 0.0 g
- Protein 0.5 g