Egyptian Preserved Lemon Peels

By Gabriella Paiella
March 22, 2014
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Egyptian Preserved Lemon Peels

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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