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They're pretty easy to make. Paul Virant has a recipe in his Preservation Kitchen (due out in early April), but it takes anywhere from one to four months before they're ready. What do you do when you run out? Simply head for you nearest Middle Eastern grocery and pick up a jar. These golfball-size Alomda pickled lemons with saffron are $2.99 for a 32-ounce jar at Sahar Meat Market.
Sahar Meat Market, 4829 N. Kedzie, 773-583-6098