Lamoun Makbouss - Pickled Lemons
2910 mins (prep 30, cooking 2880)
3 ingredients
10 servings
A quicker way to salt cure lemons. I use olive oil, because I use these for savory dishes. If you'd like to use yours in a dish where the flavor of olive oil will be out of place, feel free to use vegetable oil instead. Measurements are not critical. Use as many lemons as it takes to fill your jar, and as much salt and oil as it takes to cover your lemons. Feel free to add paprika, peppercorns, or other spices between the layers of lemons.

Categories:  technique , condiments,-etc. , fruit , canning , jams-and-preserves , no-cook , iranian~persian , low-carb , southwest-asia-(middle-east) , low-in... , time-to-make , asian , low-protein , 5-ingredients-or-less , easy , citrus , >-1-day , lemon ,
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Serving Size (63.1 g)
Servings 10
Amount per Serving
Calories 117.73 Calories from Fat 107.73
% Daily Value *
Total Fat 11.97g 184.09%
Saturated Fat 1.65g 82.56%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 2293.68mg 955.7%
Total Carbohydrate 4.23g 14.09%
Dietary Fiber 1.27 g 50.8%
Sugars 1.13 g %
Protein 0.5g 9.98%
Vitamin A 9.98IU% Vitamin C 24.04mg%
Calcium 13.33mg% Iron 0.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4