EatSmarter exclusive recipe

Pickled Lemons

Moroccan Style

Recipe development: EAT SMARTER
Pickled Lemons

Pickled Lemons - A fresh and fruity note

30 min.
42 d.
Ready in


for 1 glass
10 thin shell Lemons (unwaxed)
coarse Sea salt
2 stalks Cinnamon
5 Bay leaves
1 teaspoon Peppercorns
8 Cloves
1 teaspoon Coriander seeds
print shopping list

Kitchen utensils

1 Pot, 1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Citrus juicer, 1 canning jar (600 ml), 1 Kitchen towel, 1 Pestle

Preparation steps

Step 1/6
Pickled Lemons preparation step 1

 Rinse 1 glass jar in 600 ml of boiling water and place upside down to drain on a clean kitchen towel. Rinse 5 lemons under hot water. Dry and cut each lemon into 10 columns. 

Step 2/6
Pickled Lemons preparation step 2

Cut the remaining lemons in half and squeeze juice. Set juice aside.

Step 3/6
Pickled Lemons preparation step 3

 Press and set the lemon wedges firmly on the bottom of the prepared glass and sprinkle with 2-3 teaspoons salt.

Step 4/6
Pickled Lemons preparation step 4

Cut the cinnamon sticks into small pieces. Sprinkle some cinnamon, 1 bay leaf, 1 or 2 cloves, some peppercorns and a dash of coriander seeds onto the salted lemon wedges.

Step 5/6
Pickled Lemons preparation step 5

Add 1 layer of the lemon columns and squeeze into the glass jar. Sprinkle with additional bay leaves and spices. Repeat until the glass jar is filled to about 2 cm (approximately 3/4 inch) below the rim. Press lemons with a pestle to release more juice.

Step 6/6
Pickled Lemons preparation step 6

Fill with the remaining lemon juice into the glass jar to just below the edge. Seal the glass jar and store for at least 6 weeks in a dark cool place. Rinse the lemon wedges under cold water before use.