Pickled Lemons
Transform your kitchen with the bold flavors of homemade Pickled Lemons, a tangy and aromatic delight that adds a burst of zest to countless dishes. This simple recipe uses fresh lemons, coarse sea salt, and a medley of warming spices like cinnamon, cloves, and peppercorns to create a condiment that’s as versatile as it is flavorful. The lemons are preserved in a spiced brine with a touch of olive oil to lock in their vibrant essence and tender texture. Perfect as a zesty garnish, salad enhancer, or a flavor-boosting ingredient in marinades and stews, these pickled lemons are an ideal project for avid home cooks and food enthusiasts. With just 20 minutes of prep time and the magic of 3 weeks of fermentation, you’ll have a jar of sun-kissed citrus to elevate your culinary creations.
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Recipe Information
Ingredients
- 6 whole lemons
- 6 tablespoons coarse sea salt
- 1 tablespoon granulated sugar
- 1 cup water
- 2 tablespoons olive oil
- 1 piece cinnamon stick
- 4 pieces cloves
- 1 teaspoon black peppercorns
- 1 piece bay leaf
Instructions
Wash the lemons thoroughly under cold water to remove any wax or debris. Pat them dry with a clean kitchen towel.
Cut each lemon into quarters, but leave the base of the lemon intact so the quarters stay connected. The lemons should resemble partially opened flowers.
Rub each lemon generously with the coarse sea salt, ensuring the salt gets into all crevices between the sections.
Place the salted lemons tightly into a sterilized glass jar, layered with the cinnamon stick, cloves, peppercorns, and bay leaf.
In a saucepan, bring water, the remaining salt, and the sugar to a gentle boil. Stir until the salt and sugar dissolve, forming a brine.
Let the brine cool to room temperature, then pour it over the lemons in the jar until the lemons are completely submerged.
Drizzle the olive oil over the surface to seal the lemons and help prevent air exposure. Seal the jar tightly with its lid.
Store the jar in a cool, dark place at room temperature for 3 weeks, shaking it gently every few days to redistribute the spices and brine.
After 3 weeks, the pickled lemons should be ready to use. Refrigerate after opening and consume within 6 months. Use in recipes or as a tangy condiment!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34957 mg | 1520% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 21.3 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 604 mg | 13% | |
*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.
