Quick Pickled Lemon Sauce Recipe, Middle Eastern Style -- Paleo, Vegan, Easy and Delicious

Quick lemon sauce served together with other fricassee fixings

Pickled lemons, also known as preserved lemons, are a condiment used all over North Africa and the Indian subcontiment. They are a primary ingredient in tagines, Moroccan stews, and they are used in fricassee, Tunisian fried sandwiches, in Cambodian soups, etc... I tried making pickled lemons the "real way" once, it was a ton of work to make, and then it had to ferment for a while, and after all that, I never was the biggest fan.

However, a bunch of years back I learned how to make quick "picked lemons" which don't require 3 months of waiting, and are less salty, less bitter, overall just have a better flavor, and I really loved them. My family loved them too, and we could down it really quickly, with bread, salads, proteins, etc...

But the thing is, they are chopped by hand. And they're lemony. Which means if you have any cuts on your hands, it burns. And it's just a pain to chop it small enough so that the peels absorb the flavor. So I tended to avoid making it.

But then I had an epiphany. Make it into a sauce!!!


And so I did. This version is in the blender, takes so little time to make, and since its a sauce, it doesn't need to sit a few hours before it tastes great- it is delicious on the spot.

Definitely make this. It's great any way you'd use real pickled lemons, and you can add just a bit to your sandwiches or artichoke or any dish you like. It tastes awesome.

Pickled Lemon Sauce Recipe, Middle Eastern Style -- Paleo, Vegan, Easy and Delicious

Ingredients:
4 lemons
1 tablespoon salt
2 tablespoons sweetener of choice, whether white, brown, coconut sugars, or honey, jaggery syrup, etc. Use less if using honey.

Instructions:
1. Roughly chop your lemons. I cut mine in eighths.

2. Toss in a blender or food processor together with the salt and sweetener.

3. Blend until smooth.

4. That's it!

Enjoy!

Are you a fan of pickled lemons? Have you made them before? Ever done the quick version before? Does this look like a recipe you'd try?