Quick Lemon Pickle (Pickled Lemons)
Lemon pickle is a fantastic and flavorful Middle Eastern condiment that's SO delicious! Pickling is easier than you think, especially if you use this quick pickle recipe.
- Prep time
- 5 min
- Cook time
- 8 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 red chile (chopped (See Note 1))
- 3 tbsp lemon juice (fresh)
- 3 lemons (very thinly sliced (See Note 2))
- 1 tsp garlic (minced)
- 3 tbsp sugar
- 1 1/2 tsp kosher salt
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp ground cumin
Instructions
- 1
Use a mortar and pestle to mash the red chile with 1 teaspoon of lemon juice; mixture should have a paste consistency. Alternatively, substitute the chile and teaspoon of lemon juice for 1 tablespoon red shatta sauce (my preference).
- 2
Slice the lemons as thinly as possible. First, cut each lemon in half lengthwise, then cut each half widthwise into very thin slices. Add these to a bowl.
- 3
Add the chile paste or shatta to the sliced lemons along with the remaining lemon juice, garlic, sugar and spices. Either use clean hands or a rubber spatula to combine mixture, being sure to coat all the lemon slices well. Cover and refrigerate overnight or 24 hours.
- 4
You can then transfer sliced lemon pieces along with accumulated juices to a sterilized sealed jar, this will keep refrigerated for 2 weeks. You can also opt to make this into a chunky spread, which I prefer. If so, drain and discard juice. Then puree in food processor to desired consistency, this will keep refrigerated for 2 weeks as well.