Pickled Lemons

  • Aug, 09 , 22
  • Shuli Madmone



7 lemons, sliced
2 garlic cloves, cut in half
3 1/2 Tbsp. kosher salt
1/2 tsp chili flakes
1 tsp paprika
lemon juice


Arrange the sliced lemons and garlic in a glass jar. In a separate bowl mix in about 2½ cups of lemon juice with salt, chili flakes, and paprika. Cover the sliced lemons with the lemon mixture. Close jar tightly and place on a plate. It should be ready to eat after a month.


Here are some delicious ideas for what to do with pickled lemons:

  • Add to a Tuna sandwich
  • Add pickled lemon, whole or in pieces, to Mediterranean roasted vegetables.
  • Make a punchy North African salad with loads of chopped, flat leaf parsley, black olives, diced red onion, slivers of pickled lemon and olive oil.
  • For roast chicken, try adding herbs and whole pickled lemons to the bird's cavity for more subtle flavor.