Von Atlanta Pickles Team

What to Do With Pickled Lemon: 9 Easy Ways to Use It

The Pickled Lemon is one of the jars people pick up at our market table, taste, love, and then ask: “So what do I actually do with it?” Fair question. It is not a pickle you eat straight from the jar at midnight (although some of you do). It is a flavour shortcut: bright, tart, a little sweet, and ready to go.

Here are nine easy ways we use it in our own kitchens, from drinks to dinner.

Jar of The Pickled Lemon by [PICKLES] with fresh lemons, dill and a spoonful of pickled lemon slices
The Pickled Lemon, 17 oz
Before you start: eat the soft inside of each slice, not the rind, and keep an eye out for the odd seed. The brine is half the magic, so don't pour it out.

Drinks

1. Turn it into lemonade

Think of the jar as concentrated lemonade. Stir a spoonful of brine and a chopped slice into iced tea or sparkling water over plenty of ice. Taste, and add a little honey if you like it sweeter.

2. Shake it into a gin and tonic

Drop a slice and a splash of brine into a G&T or a vodka soda. It does the job of a lemon wedge with a lot more personality.

3. Make it a mocktail

Brine, sparkling water, a few torn mint leaves and lots of ice. Bright, tart and alcohol-free, and the easiest “fancy” drink you will make all week.

Side view of The Pickled Lemon jar with lemon slices in a bright yellow brine

Dinner

4. Chop it into a vinaigrette

Finely chop the inside of a slice and whisk it with olive oil, a spoonful of brine and black pepper. Spoon it over greens, sliced tomatoes or a Mediterranean salad.

5. Toss it with pasta

Warm olive oil with a little garlic, add chopped pickled lemon, then toss through hot pasta with parmesan and parsley. Dinner in ten minutes.

6. Finish grilled chicken or fish

Spoon chopped lemon and a drizzle of brine over chicken or salmon right before serving. It wakes the whole plate up.

7. Brighten roasted vegetables

Scatter chopped lemon over roasted carrots, potatoes or cauliflower as they come out of the oven.

Snacks and boards

8. Fold it into a dip

A little chopped pickled lemon stirred into hummus or Greek yogurt makes an instant dip for crackers and crudités.

9. Put it on the board

Set a few slices next to cheese, olives and cured meats. The tartness cuts through the rich bites.

Keeping it fresh: unopened, the jar keeps for up to two years. Once it is open, keep it in the fridge and use a clean fork each time.

Get the jar

Every jar is made in small batches in Atlanta. Pair it with its citrus sibling for a two-jar drinks kit.