List of Ingredients
- 5 of small lemons
- 3 of cloves
- 2 of cloves of garlic
- Red chili pepper
- Coriander seeds
- Bay leaf
- Coarse rock salt
- Sichuan pepper or black pepper
Method
To make our recipe for pickled lemons in brine, start by washing the lemons thoroughly. Slice a deep cross cut across each lemon, starting from one end without reaching the bottom, so as not to separate the segments.
Open the slices slightly, like a flower, and fill each lemon with 1 tablespoon of coarse salt. Mix 1 tablespoon coriander seeds with 1 tablespoon Sichuan pepper and distribute half to a jar with the lemons. Add the rest of the pepper, coriander, cloves, a few bay leaves, garlic and a little red chili pepper to the jar and pour water over everything, pressing the lemons into the jar so they’re covered.
Close the jar and put it in the fridge for 4 weeks. Check that the lemons are always submerged in the liquid: If necessary, add more water.
Storage and pairings
Pickled lemons in brine can be stored in the fridge for 3-4 months. Use the slices for lamb tajine and other stewed or baked meat and fish dishes. The small pieces of lemon work best as stuffing in the belly of a fish fillet before grilling. They’re also delicious paired with pan-fried veggies like zucchini. Taste before adding extra salt, though!