Home made pickled lemons

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Recipe by Damaris Beems Course: Ingrediënt, a-b-cCuisine: Moroccan




Cooking time


Watiing time

min. 1

Sterilising the jar


Total time



DIY, that’s me. Very much so. And then a long wait to turn something into somehting incredibely tasteful. I love it. Especially when it comes to cooking and delicious flavors. Pickled lemons, you buy them everywhere these days. But it’s great to make your own, right? Your own jar of pickled lemons. Who wouldn’t want that? Exactly. Well, I’ve waited six weeks and they’re not just nice. They are obviously not comparable to those from a jar, those from the supermarket. So much better. And it’s also incredibly easy to make. So….


  • 10 lemons

  • 1 table spoon sea salt per lemon


  • Start sterilizing your jar. Put it in the oven at 100 degrees for an hour.
    Wash the lemons well under warm water.
    Cut the lemon in four open to the bottom, but so that the lemon is still attached to each other.
    Close the lemon and put it in your jar.
    Place the lemons all tightly packed together in the jar. Fill the jar as best you can.
    Close the jar and let it sit for 4-5 days.
  • After 4-5 days you will see that moisture has been extracted from the lemons and that they are already forming a nice layer. Now squeeze out enough lemon juice that the lemons are 4/5 under. Close the jar and let it rest for at least 1 month in a cool place.

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