Pickled lemons: The zesty trend revitalising your kitchen creations

Pickled cucumbers, broad beans, or cabbage might not impress anyone, but pickled lemons differ. It may sound strange, but it's a successful experiment. How can you use pickled lemons in the kitchen?

The craze for pickling continues as you can pickle almost anything with varying degrees of tastiness. My latest discovery is pickled lemons, which have quickly gained popularity. Although they have become trendy recently, they have been known in Morocco for generations. Moroccan cuisine is famous for its rich flavours and aromas, and the combination of fresh vegetables, such as tomatoes and cucumbers, with the intense taste of tahini and the tangy note of pickled lemon, is one of the regional delicacies.

Pickled lemons have a completely different taste from fresh fruit. They are more complex and rich in flavour, with a hint of sweetness and a salty aftertaste. The pickling process enriches the lemons with probiotics, which have a beneficial effect on our health.

Choosing organic lemons or thoroughly scalding them with boiling water is best. Pickled lemons are best stored in the refrigerator. In an airtight jar, they can last up to a few months.

Ingredients:

• 6-8 lemons,
• 100 grams of Himalayan or sea salt,
• 250 millilitres of water,
• 2-3 peppercorns,
• 2-3 bay leaves,
• 1 cinnamon stick.

Preparation:

1. Thoroughly wash the lemons and cut them into a cross, not cutting through the peel completely.
2. In each created pocket, pour about a teaspoon of salt and gently squeeze the lemon to release juice.
3. Place the prepared lemons in the sterilised jar.
4. Add the peppercorns, bay leaves, and cinnamon stick.
5. Pour over the lemons with the juice that flowed out during salting and with water. The liquid should completely cover the lemons.
6. Tightly close the jar and set aside for about 3-4 weeks.
7. Every few days, gently shake the jar to distribute the salt evenly.

After the pickling process is finished, move the jar to the refrigerator.

They go perfectly with both meat and vegetarian dishes. They can be added to tagines, stews, sauces, and desserts. They taste great with grilled meat or fish. I also add pickled lemons to lemonade, enhancing its flavour this way.