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The Hirshon Madagascan Pickled Lemon Condiment – Lasary Citron

  • Total Time: 0 hours


  • 2 lbs. fresh lemons
  • 1 large onion
  • 2 T salt
  • 1 t grated fresh ginger
  • 1 t grated fresh garlic
  • 1 t mild curry powder
  • 4 red jalapeño chili peppers
  • 6 crushed pequin peppers (optional)
  • 2/3 C white vinegar
  • 2/3 C fresh orange juice


  1. Wash and dry all lemons. Using a very sharp knife, carefully remove the zest from the lemon taking as little of the bitter pith as possible. Cut the zest into very fine strips and set aside in a large bowl.
  2. Seed the lemons, remove the flesh from the pith and cut flesh into chunks, making sure that any juice run-off is reserved in the bowl with the lemon zest.
  3. Quarter the onion, cut it into thin slices and add it to the bowl. Add salt to the onion and lemon and let macerate for 24 hours, stirring occasionally.
  4. Grate the garlic, ginger and jalapeño chili peppers and add to the bowl. For a spicier achard, crush and add pequin peppers.
  5. Pour in vinegar and orange juice. Stir well. Spoon mixture into jars, pouring liquid in to fill. Achard may be eaten immediately but flavors will develop over time – I prefer after 2-4 weeks.
  6. Use as a condiment with many Malagasy dishes, particularly those using seafood, poultry or vegetables.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 113.64 kcal
  • Sugar: 11.35 g
  • Sodium: 839.49 mg
  • Fat: 0.93 g
  • Saturated Fat: 0.14 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 30.46 g
  • Fiber: 7.75 g
  • Protein: 3.45 g
  • Cholesterol: 0.0 mg

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