Pickled lemons

Pickled lemons

Recipe by Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

As featured on the October issue of Foodist

These pickles make a great addition to meat, fish, lentils or couscous dishes. They add a similar flavour as preserved lemons but don’t take nearly as long to make. In just 24 hours you can have the most addictive condiment you’ll ever try. Once you make these the first time, you’ll always need to have a jar in the fridge. 


  • ½ red chilli, chopped
  • 3 tbsp lemon juice
  • 3 small unwaxed lemons, halved lengthways and sliced widthways as finely as possible
  • 35g caster sugar
  • ½ tbsp sea salt
  • 1 garlic clove, minced
  • 1 tsp sweet paprika
  • ¼ tsp ground cumin
  • ½ tsp ground turmeric


  1. Use a pestle and mortar to crush together the chilli with 1 tbsp lemon juice until you get a rough paste.
  2. Place in a large mixing bowl with the remaining ingredients.
  3. Use your hands to mix everything together, making sure all the lemons are covered with the spicy mixture.
  4. Cover and leave at room temperature overnight.
  5. Place in sterilised jars. These will last in the fridge for up to two weeks. 

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