The Shop
Recipes
Food
Drinks52
Home52
Community
Watch
Listen
SEARCH
Recipes
Side
Make Ahead
Egyptian Preserved Lemon Peels
by:
Gabriella Paiella
March 22, 2014
0
0 Ratings
View
2
Reviews
Review
View Full Recipe to Save
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
Juice all of the lemons and set juice aside.
Boil the lemon skins until soft, approximately 10 minutes. Strain.
Cut the lemon peels in eighths and place in a Mason jar.
Mix in the lemon juice, salt, saffron, and caraway seeds.
Top the jar with olive oil.
Allow to pickle 5+ days.
Tags:
Egyptian
Caraway
Lemon
Saffron
Fruit
Make Ahead
Vegan
Vegetarian
Side
See Reviews
See what other Food52ers are saying.
Review
Recipe by:
Gabriella Paiella
Yes, my name rhymes.
More Great Recipes
Preserved Lemon
Preserved Lemons
Salad with preserved lemon dressing
Lemon Poppy Seed Cake with Candied Lemon
Popular on Food52
We Planned 5 Nights of Dinner & Dessert (So You Don’t Have To)
How to Become a Weeknight Vegan (Or Just Eat More Plant-Based Meals)
The Genius Secret Ingredient Your Sautéed Mushrooms Are Missing
Continue After Advertisement
2 Reviews
Write a Review
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.
Back to top
See what other Food52ers are saying.