Egyptian Preserved Lemon Peels

By • March 22, 2014 • 2 Comments

Makes 1 jar

  • 1 bag (7-10) soft-skin lemon rinds (Meyer lemons preferable)
  • Juice from all those lemons
  • 2 tablespoons olive oil
  • 5 tablespoons salt
  • 2 tablespoons saffron
  • 1 tablespoon black caraway seeds
  1. Juice all of the lemons and set juice aside.
  2. Boil the lemon skins until soft, approximately 10 minutes. Strain.
  3. Cut the lemon peels in eighths and place in a Mason jar.
  4. Mix in the lemon juice, salt, saffron, and caraway seeds.
  5. Top the jar with olive oil.
  6. Allow to pickle 5+ days.
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Comments (2) Questions (0)


5 months ago David Cannon

Two tbsp saffron? Are you sure? That's an expensive pickle.


5 months ago Gabriella Paiella

Gabriella is a PR & Audience Development Director at Food52.

The saffron adds a little something, but feel free to leave it out to cut costs! I've often done that.