Egyptian Style Pickled Lemons

Egyptian Style Pickled Lemons

Egyptian-style pickled lemons, or lemon mikhallal, are a bold and tangy staple in many Egyptian kitchens. These lemons are brined in a flavorful mix of vinegar, sea salt, and spices, then left to develop their deep, zesty flavor over time. They add a punch of citrus and a touch of nostalgia to any meal—whether served alongside koshari, ful, or your favorite meat dishes. This traditional preserve is not only delicious but also a beautiful way to keep the bright flavor of lemon on hand year-round.

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Ingredients

• 2 pounds lemons

• 6 cups white vinegar

• 3 cups water

• ¼ cup sugar

• ¼ cup sea salt

• about 24 whole black peppercorns

(White vinegar to water is a 2:1 ratio in favor of vinegar.)

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Instructions

Prep the Lemons

Start this recipe with fresh whole lemons, baking soda, and water. Give the lemons a good wash using the baking soda and water to remove any dirt or impurities. Once they are nice and clean, drain the dirty water and rinse the lemons thoroughly under clean water.

Blanch the Lemons

In a large pot, add water and stir in a generous amount of sea salt. Bring the salted water to a boil, then gently add the washed whole lemons. Let them cook for about 15–20 minutes—this helps soften the peel and begin the flavoring process.

Soak the Lemons

Once the lemons are done boiling, drain the water and refill the pot with fresh, cool water. Place the lemons back in and let them soak. This soaking process should go on for at least five consecutive days. Make sure to drain and refill the water with fresh water twice a day. This crucial step helps remove bitterness from the lemon peels and gives you that perfect tangy-yet-smooth flavor.

Make the Pickle Brine

 Now it’s time to create the brine that will transform these lemons into something magical. In a separate pot, combine white vinegar with water at a 2:1 ratio in favor of vinegar, then add a touch of sugar, sea salt, and whole black peppercorns. Bring this mixture to a boil to help all the flavors come together.

Jar the Lemons

Place the soaked lemons into a clean glass jar. Once your brine has come to a boil, pour it carefully over the lemons, making sure they are fully submerged. Let everything cool down naturally to room temperature before sealing the jar.

Store and Enjoy

Once sealed, place the jars in the refrigerator. Let them sit for a couple of days to allow the flavors to develop. After that, your Egyptian-style pickled lemons are ready to enjoy! Before serving, slice the lemons and remove the seeds for the best texture and flavor. Serve them with your favorite Egyptian dishes, or just snack on them when you’re craving that bold, citrusy bite.