We love hosting guests from every corner of the map, and we’ve realized that our citrus should be just as adventurous as the people we meet. We’re launching this series to show how the best of our Sicilian soil can become the main character in exotic recipes from far-away lands. First stop?
The vibrant, spice-scented markets of North Africa.
It all begins with the perfect pick. We head into the grove to find the heavy hitters—lemons with thick, aromatic skins that can stand up to the long journey of fermentation.
We’re packing these jars with a heavy-handed mix of peppercorns, cinnamon, and cloves. It’s a tight squeeze, pushing the lemons down until they surrender their juice, creating a salty, spicy brine that will transform them over time.
The result? A jar of preserved sunshine ready to travel. Over the next month, the bitterness will fade, the spices will infuse the rinds, and the texture will turn into something silky and legendary.
The Recipe
- Ingredients: 10 organic sicilian lemons, plenty of coarse sea salt, 2 cinnamon sticks, 1 tsp black peppercorns, 3-4 cloves, 1 tsp coriander seeds, and 2 bay leaves.
- The Method: Cut a deep cross into each lemon (keep them attached at the base). Stuff a generous tablespoon of salt inside each one. Pack them tightly into a sterilized jar, layering in the cinnamon, cloves, and peppercorns as you go. Press them down hard so the juice rises to cover them. If they aren’t submerged, top it off with extra fresh lemon juice.
- Fermentation Time: Store in a cool, dark place for 5 to 7 weeks. Give the jar a shake every few days to keep the spice party moving.
How to use
Always rinse the lemons under cold water before using to remove the excess salt!
Finely mince the rind to add a North African soul to your stews or toss it into grain bowls with fresh herbs for a citrus punch. It’s the secret ingredient that will leave your friends wondering about the magic in your kitchen.