Egyptian Pickled Lemons

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EGYPTIAN STYLE PICKLED LEMONS

Yield 16

Prep time

30 Min

Cook time

20 Min

Inactive time

168 Hour

Total time

168 H & 50 M

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 mudammas, or your favorite lahma 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

Instructions

Prep the Lemons:

1. Wash 2 pounds of whole lemons thoroughly with baking soda and water to remove any dirt or impurities.
2. Drain the dirty water and rinse the lemons well under clean running water.

Blanch the Lemons:

1. Fill a large pot with water, add a generous amount of sea salt, and bring it to a boil.
2. Add the washed whole lemons to the boiling water and cook them for 15–20 minutes to soften the peel.

Soak the Lemons:

1. Drain the boiling water and refill the pot with fresh, cool water.
2. Return the lemons to the pot and soak them for at least 5 consecutive days.
3. Drain and replace the soaking water with fresh water twice a day to help remove bitterness from the lemon peels.

Make the Pickle Brine:

1. Combine 6 cups of white vinegar and 3 cups of water in a pot, keeping a 2:1 vinegar-to-water ratio.
2. Add ¼ cup of sugar, ¼ cup of sea salt, and about 24 whole black peppercorns to the pot.
3. Bring the brine to a boil to fully dissolve the ingredients and develop the flavor.

Jar the Lemons:

1. Place the soaked lemons into a clean glass jar.
2. Pour the hot brine over the lemons until they are fully submerged.
3. Let the lemons and brine cool to room temperature before sealing the jar tightly.
4. Refrigerate the sealed jars for a couple of days to allow the flavors to fully develop.

Serve:

1. Remove the pickled lemons from the brine after pickling and slice them into wedges, keeping the skin on and removing all seeds.
2. Transfer the lemon wedges into a smaller jar to reduce storage space and improve convenience.
3. Top off the smaller jar with additional white vinegar until the lemons are fully submerged.
4. Store the jar in the refrigerator to maintain freshness and preserve flavor over time.
5. Serve the pickled lemon wedges by eating them whole, including the peel, for full flavor and texture.
6. Pair the pickled lemon wedges with Egyptian dishes or enjoy them as a bold, citrusy snack.

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