Make Ahead

Egyptian Preserved LemonĀ Peels

March 22, 2014
0 Ratings
  • Makes 1 jar
What You'll Need
  • 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.

See what other Food52ers are saying.

  • David Cannon
    David Cannon
  • Gabriella Paiella
    Gabriella Paiella
Yes, my name rhymes.

2 Reviews

David C. March 30, 2014
Two tbsp saffron? Are you sure? That's an expensive pickle.
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.