Egyptian Preserved Lemon Peels

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
In This Recipe

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:
Egyptian|Caraway|Fruit|Lemon|Saffron|Make Ahead|Vegetarian|Vegan|Side

Reviews (2) Questions (0)

2 Reviews

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.