Pickled Lemon Slices
Tangy, zesty, and irresistibly bold, these pickled lemon slices are your new kitchen secret weapon! With just a handful of simple pantry ingredients like fresh garlic, aromatic bay leaves, and a touch of red chili flakes, this recipe transforms everyday lemons into a vibrant condiment bursting with flavor. The quick vinegar-based brine, balanced with salt and sugar, adds a delightful mix of tartness and sweetness, while the black peppercorns bring a subtle warmth to each bite. Perfect for adding a punch of flavor to salads, sandwiches, grilled meats, or Mediterranean dishes, these easy-to-make pickled lemon slices are ready in just 24 hours and reach peak flavor in a few days. Not only are they a feast for the palate, but their gorgeous golden hue makes them a treat for the eyes, too!
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Recipe Information
Ingredients
- 4 medium Lemons
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 1 cup White vinegar
- 1 cup Water
- 2 cloves Garlic
- 1 teaspoon Black peppercorns
- 2 whole Bay leaves
- 0.5 teaspoon Red chili flakes
Instructions
Wash the lemons thoroughly to remove any dirt or wax. Pat them dry with a clean kitchen towel.
Slice the lemons into thin, even slices. Remove any seeds to avoid bitterness in the final product.
Peel and lightly crush the garlic cloves. Set them aside.
In a small saucepan, combine the salt, sugar, white vinegar, and water. Heat the mixture over medium heat until the sugar and salt are fully dissolved. Remove the saucepan from heat and allow the brine to cool slightly.
Sterilize a glass jar with a tight-fitting lid by rinsing it in hot water and allowing it to air dry.
Layer the lemon slices into the sterilized jar, packing them tightly but carefully to avoid breaking them.
Add the crushed garlic, black peppercorns, bay leaves, and red chili flakes to the jar, distributing them evenly among the lemon slices.
Pour the warm brine over the lemons until they are completely submerged, leaving about half an inch of headspace at the top of the jar.
Seal the jar with its lid and give it a gentle shake to distribute the spices.
Let the pickled lemon slices cool to room temperature before transferring the jar to the refrigerator.
Allow the lemons to pickle for at least 24 hours before using. For the best flavor, let them sit for 3-5 days. The pickled lemon slices can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7098 mg | 309% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 18.6 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
