Pickled Pink Lemons

Pickled Pink Lemons
Print Recipe
Wondering what to do with those lovely pink lemons you’ve found at the grocers? These flavorful pickled lemons make a great condiment you can use as a side dish to chicken or fish, or in a tasty salad.
Pickled Pink Lemons
Print Recipe
Wondering what to do with those lovely pink lemons you’ve found at the grocers? These flavorful pickled lemons make a great condiment you can use as a side dish to chicken or fish, or in a tasty salad.
Ingredients
Servings:
Instructions
  1. Add the fennel seeds and coriander to a heavy skillet, dry (with no oil) over a medium heat. Toast for about 1 to 2 minutes, shaking the skillet to toast evenly.
  2. Allow the seeds to cool, and then add them to a small bowl. Using the back of a spoon, crush them lightly.
  3. Wash the pink lemons and cut into quarters. Remove as many seeds as you can.
  4. Add pink lemons, water, and all the other ingredients to a large pot.
  5. Bring to a boil for about a minute, and then remove it from the heat.
  6. Allow the lemons to cool in the pot with the liquid. Then bring to a boil again, for another minute, and allow to cool.
  7. Repeat the process four times in total.
  8. Pour the lemons, spices, and liquid into a clean pint size glass jar. Make sure the lemons are completely submerged in the liquid.
  9. Cover and refrigerate at least overnight before serving.
  10. You can store them in the fridge for up to 10 days.
Recipe Notes

Pink lemons – or variegated pink lemon, as it is called – is a naturally occurring variation of the common Eureka lemon. It was discovered growing on a branch of a Eureka lemon tree in California, and has become a favorite specialty fruit. Its skin in generally thin and striped, with pink flesh that is a little more tart than the usual yellow fleshed variety.

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