Quick Lemon Pickle (Pickled Lemons)

Name: Quick Lemon Pickle (Pickled Lemons)
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Yield: 12 serving
Ingredients: 1/2 red chile; 3 tbsp lemon juice; 3 lemons; 1 tsp garlic; 3 tbsp sugar; 1 1/2 tsp kosher salt; 1 tsp paprika; 1/2 tsp Turmeric; 1/4 tsp ground cumin

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
Servings
12
Calories
22 kcal
Course
Condiments
Cuisine
Middle Eastern

Quick Lemon Pickle (Pickled Lemons)

Chad Dorsey

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Lemon pickle is a fantastic and flavorful Middle Eastern condiment that's SO delicious! Pickling is easier than you think, especially if you use this quick pickle recipe.

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Ingredients

Servings

1/2 red chile chopped (See Note 1)
3 tbsp lemon juice fresh
3 lemons very thinly sliced (See Note 2)
1 tsp garlic minced
3 tbsp sugar
1 1/2 tsp kosher salt
1 tsp paprika
1/2 tsp Turmeric
1/4 tsp ground cumin

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Instructions

Use a mortar and pestle to mash the red chile with 1 teaspoon of lemon juice; mixture should have a paste consistency. Alternatively, substitute the chile and teaspoon of lemon juice for 1 tablespoon red shatta sauce (my preference).
Slice the lemons as thinly as possible. First, cut each lemon in half lengthwise, then cut each half widthwise into very thin slices. Add these to a bowl.
Add the chile paste or shatta to the sliced lemons along with the remaining lemon juice, garlic, sugar and spices. Either use clean hands or a rubber spatula to combine mixture, being sure to coat all the lemon slices well. Cover and refrigerate overnight or 24 hours.
You can then transfer sliced lemon pieces along with accumulated juices to a sterilized sealed jar, this will keep refrigerated for 2 weeks. You can also opt to make this into a chunky spread, which I prefer. If so, drain and discard juice. Then puree in food processor to desired consistency, this will keep refrigerated for 2 weeks as well.

Notes

This quick pickle recipe is adapted from Yotam Ottolenghi's,
J
erusalem: A Cookbook
.
If you choose not to mash the red chile with lemon juice, substitute 1 tablespoon of red shatta sauce.
First cut each lemon lengthwise, then each half cut widthwise as thinly as you can.
This quick pickle recipe is adapted from Yotam Ottolenghi's, Jerusalem: A Cookbook.

Nutrition Information

Show Details

Calories 22kcal (1%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 195mg (8%) Potassium 47mg (1%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 37IU (1%) Vitamin C 19mg (21%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 22 kcal

% Daily Value*

Calories	22kcal	1%
Carbohydrates	6g	2%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	195mg	8%
Potassium	47mg	1%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	37IU	1%
Vitamin C	19mg	21%
Calcium	7mg	1%
Iron	1mg	6%