Pickled lemons

Pickled Lemons

Pickled lemons are a type of pickle made from lemon, usually by immersing them in a solution of salt and lemon juice, along with other potential spices, such as cloves, coriander seeds, cinnamon, and chili pepper. They are a staple of Middle Eastern cuisine, where they are used in a variety of dishes to add a unique tangy flavor.

History

The practice of pickling lemons has been traced back to the Middle Ages, when it was used as a method of preserving lemons for use during the winter months. The technique spread throughout the Mediterranean region, becoming particularly popular in Moroccan cuisine, where it is still widely used today.

Preparation

To prepare pickled lemons, the lemons are first washed and sliced, either into quarters or thin slices. They are then packed into a jar with salt, and often additional spices. The jar is then filled with lemon juice, which acts as a preservative, and sealed. The lemons are left to ferment for several weeks, during which time they soften and their flavors intensify.

Culinary Uses

Pickled lemons are used in a variety of dishes in Middle Eastern cuisine. They are often used in tagine, a traditional Moroccan stew, as well as in salads, sauces, and as a garnish for grilled meats. They can also be used in baking, particularly in recipes for lemon cake and lemon pie.

Health Benefits

Pickled lemons are a good source of vitamin C, and also contain small amounts of vitamin A, calcium, and iron. The pickling process also promotes the growth of probiotics, which can aid in digestion.

See Also

• Preserved lemon
• Moroccan cuisine
• Middle Eastern cuisine
• Pickle