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Lemon Pickle

If your mind or digestive system has been feeling a little heavy or dull-- this recipe is for you! Lemon Pickle is a great addition to vegetables, grains, and legumes. This bright, sharp & pungent taste with it's sunny golden-yellow color can help lift & lighten your mood and kick start your digestive system after a weekend of "cheat days".

Here's what you'll need for a 16oz jar, which will make enough for you and a friend!


-8 organic lemons (You want them to be organic, trust me on this)

-4 cups of water

-2 tbsp fresh squeezed lemon juice

-2-inch piece fresh ginger

-3 tsp pink himalayan salt

-1/2 tsp ground turmeric

-1/2 cup coconut sugar

-1 tsp chili powder*

I have found that organic lemons work the best for lemon pickle because you are consuming the entire lemon, rind and all! Organic lemons have a thinner skin and have less residue from toxic crop pesticides compared to their non-organic friends. Always wash the lemons throughly before use.

Bring the lemons and water to a boil on high heat in a large saucepan. (Note: The lemons will not be completely submerged in the water.) When the water arrives to boiling, turn down the heat to low and simmer for 30 minutes, covered. Drain the lemons and let cool for about 15 minutes.

In a large, shallow (if you have it) mixing bowl, cut the lemons in quarters. Remove the seeds and inner tough skin, leaving the juicy pulp in the bowl.

Cut the lemon skins into small 1/4 inch strips and mix in the extra 2 tbsp of lemon juice.