Pickled Baby Lemons

Small baby lemons pickled in salt. Used for a variety of recipes, spreads, sandwiches, and stews.

Prep Time 15

Pickling outside for about 10 days 10

Total Time 10 15

Course Condiments, Pickles

Cuisine North Africa, Vegan

Servings 100 Gram

Calories 100 kcal

First, clean the lemons. Rub them with a dish sponge that's only used for cleaning vegetables under running water. Then dry with a towel.
Cut each lemon in half but not to the end. Like Pacman.
Take each lemon and fill with salt in the cut area, close back and place in a pickling jar next to each other and fill all the way to the end.
Close the jar and leave it outside for about 10 days until the lemons have drained liquids that have reached the top of the jar and covered all the lemons. Every few days gently squeeze the lemons down.
When the lemon juice has reached the top and covers all the lemons, add olive oil, cover with a lid, and put in the fridge.
If after 10 days the liquids drained from the lemon did not come up and covered the lemons you can add a little water and then cover the surface with oil.

Keyword Gluten Free, Pickled Lemons, Preserved Lemons