Pickled lemon

Pickled lemons are very versatile as a substitute for acidic or salty ingredients. The entire lemon can be used, except for the pits. When needed, take as many lemons as you need from the jar and rinse them under cold running water.

Makes 10 pieces.

Pickled lemon

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lemons (organic)



coarse salt






sugar syrup (30%)

Preparation method

  • Score the lemons in a cross-hatched pattern and fill with equal parts sea salt and sugar.
  • Place in a preserving jar and fill with a light sugar syrup (30%).
  • Store for two months in the basement or refrigerator. 

Serving suggestions

  • Use in sweet and savory dishes.
  • In a dessert with salted mascarpone, lime cress and lemon.
  • In North African dishes, e.g. with poultry and olives.

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