Yotam Ottolenghi’s Jerusalem cookbook has garnered a lot of praise, and it still holds up in the face of his latest, veggie-centric release, Plenty More. One of our favorite recipes from Jerusalem is for quick pickled lemons, a speedier version of Ottolenghi’s preserved lemons. This recipe is a great topping to add piquancy and zest to any dish, plus a little dose of vitamin C during the winter cold season. We love these lemons on fish, in salads, and even in cocktails. Check out this recipe adapted from the book.
Quick Pickled Lemons
from Jerusalem, by Yotam Ottolenghi and Sami Tamimi
1/2 red chile, chopped
3 tbsp freshly squeezed lemon juice
3 small-medium unwaxed lemons, halved lengthwise, then sliced widthwise as thinly as possible
3 tbsp superfine sugar
1 1/2 tsp coarse sea salt
1 clove garlic, crushed
1 tsp sweet paprika
1/4 tsp ground cumin
1/2 tsp turmeric
Use a mortar and pestle to smash together the chile with 1 teaspoon of the lemon juice; you want to get a rough-looking paste. Transfer this to a large bowl along with all the other ingredients. Use your hands to mix everything together well so that all the flavors get massaged into the lemons. Leave in a covered bowl overnight, then transfer to a sterilized sealed jar the next day. The lemon will keep in the fridge for up to 2 weeks.
Photo and text by Jordan FrandPosted on