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