Egyptian Preserved Lemon Peels

By Gabriella Paiella
March 22, 2014
2 Comments
Egyptian Preserved Lemon Peels


Makes: 1 jar

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Fruit|Make Ahead|Vegan|Vegetarian|Side

Reviews (2) Questions (0)

2 Comments

David C. March 30, 2014
Two tbsp saffron? Are you sure? That's an expensive pickle.
 
Author Comment
Gabriella P. April 2, 2014
The saffron adds a little something, but feel free to leave it out to cut costs! I've often done that.