Egyptian Pickled Lemons

Recipe by lazyme
READY IN: 720hrs 20mins
YIELD: 1 pint




  • 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.