Egyptian Preserved Lemon Peels
Gabriella Paiella
- Serves
- 1 jar
Ingredients
- 1 bag (7-10) soft-skin lemon rinds (Meyer lemons preferable)
- Juice from all those lemons
- 2 tablespoon olive oil
- 5 tablespoon salt
- 2 tablespoon saffron
- 1 tablespoon black caraway seeds
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Directions
- Step 1
Juice all of the lemons and set juice aside.
- Step 2
Boil the lemon skins until soft, approximately 10 minutes. Strain.
- Step 3
Cut the lemon peels in eighths and place in a Mason jar.
- Step 4
Mix in the lemon juice, salt, saffron, and caraway seeds.
- Step 5
Top the jar with olive oil.
- Step 6
Allow to pickle 5+ days.