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Lemon Pickle Recipe

Lemon pickle or Limone M'Rakked (Preserved Lemon) This is an easy recipe which originates from Turkey for making any kind of citrus pickles. Other fruits which can be used include mandarin orange, lime or kaffir lime. Same method also applies to make pickled green chillies, which are usually used as a condiment together with noodle and soup dishes in Asia


  • 6 lemons, quartered lengthways, but not all the way through.
  • Juice of 1 lemon.
  • 300g coarse salt.
  • 1 bay leaf.
  • 1 red chilli.
  • 1 litre boiling water.


  • Rub each lemon with salt and pack closely in a jar.
  • Pour lemon juice over lemons in the jar.
  • Sprinkle remaining salt over and top with boiling water to cover the jar.
  • Add bay leaf and chilli.
  • Seal jar tightly.
  • Keep in a warm place for three to four weeks.
  • On longer storage, a white film may appear on top of the liquid. Simply scoop out lemons and rinse.

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