Egyptian Style Pickled Lemons | A Tangy & Flavorful Middle Eastern Delight!

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Let’s make Egyptian
style pickled lemons. This is a really popular side
dish in Egyptian culture. Egyptians call it lemoon mekhalel. Start this recipe with whole
lemons, baking soda, and water. Give it a nice wash to remove any 
zibala (garbage) from the lemons. Drain the dirt water, and
rinse the lemons off. Now to a large pot, add water
and sea salt, and bring it to a boil. Add the washed whole
lemons to the boiling water. Let this cook for about
15 to 20 minutes. Oh, you need to shave your beard bro. Okay, khalas! You need
to shave your attitude! Now drain the water. Add fresh water to the pot, and
set the lemons in the water. Let the lemons soak in
water for at least five days. Drain the water and add
fresh water twice a day. This process will help reduce any
bitter taste from the lemon peel. Here is how it looks
after one week of soaking. Now let’s make the pickle brine. Combine white vinegar with water, sugar,
sea salt, and whole black peppercorns. Bring this pickle brine to a boil. Now add the softened lemons to a jar. Carefully pour the hot
pickle brine over it, and ensure all of the lemons are
completely submerged in the pickle brine. Let it naturally cool down to room
temperature before sealing the jar shut. Set this in the refrigerator, and it
should be ready in a couple days. The lemons have been
pickling for a couple days now, and here is how it looks. Slice the pickled lemons before you
serve it, and remove any of the seeds. Egyptian style lemoon mekhalel. Yallah, Bismillah. | .يلا بسم الله Don’t be shy eat the lemon peel
and all. Just don’t eat the seeds. Now that the pickled lemons are ready,
here is an extra step that is worth taking. Slice the pickled lemons into quarter 
wedges, or smaller, and remove the seeds. Now add all of the pickled
lemon wedges to a new jar. Then top it off with white vinegar. Seal the jar shut, and
keep this refrigerated. The lemons already absorbed all of
the flavor from the original pickle brine. This condensing technique will not
only reduce this to a smaller jar, but it will also enhance the
flavor of the pickled lemons. If this is properly
prepared and refrigerated, pickled lemons can have a
shelf life of around 6 months. Serve Egyptian style
pickled lemons on its own, or alongside salad, lahma, or rice. Despite the long preparation process, I recommend you try these
pickled lemons for yourself.