Sweet pickled lemons
makes
6 cups
“These sweet pickled lemons transition easily between sweet and savoury cooking. I use them on my menus a lot to add lightness and texture.”
Ingredients (7)
- 8 (900g) large lemons
- 2 cups (500ml) apple cider vinegar
- 2 cups (500ml) white wine vinegar
- 500g white sugar
- 1 tsp fine salt
- 1/2 tsp each coriander seeds and fennel seeds
- 5 black peppercorns
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Thinly slice the lemons into 1-2mm thick rounds. Lay the rounds in a large shallow ceramic dish so they can be submerged by the hot vinegar mixture.
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2.Place remaining ingredients in a large saucepan over medium-high heat and bring to a simmer, stirring until sugar dissolves. Once simmering, reduce heat to low and very gently simmer for 5 minutes to infuse, then pour the hot liquid over the sliced lemons.
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3.Cover dish with a large piece of baking paper, then weigh down using plates or glasses to keep the lemons submerged (nothing too heavy – you don’t want to crush the lemons). Allow lemons to cool to room temperature, then transfer lemon to an airtight container or jar. Add enough vinegar liquid to cover lemons completely, discarding any remaining liquid. Refrigerate for up to 6 weeks. Begin using after 1 week.
Recipe Notes
Serve pickled lemon with baked fish or couscous, or use it to top a grilled cheese sandwich or herb salad.
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