Pickled lemons come from Moroccan cuisine. They are an excellent addition to stews, salads, meat, fish, groats, soups or dressings - they give them a fresh lemon flavor and aroma. Due to the availability of lemon, you can pickle all year round. See how to make pickled lemons and what to add to them.

Pickled lemonsare very easy to prepare. They are taken for a minimum of 4 weeks, but can also be longer. Thanks to the fermentation process, pickled lemons are so soft that they can be cut with a spoon. They are very expressive,s alty and sourin taste and have a wonderful lemon aroma.

Pickled lemons - nutrients

Lemons are rich in vitamins and minerals, they contain, among others :

  • vitamin C, A and E
  • B vitamins
  • beta-carotene
  • potassium
  • magnesium
  • sodium
  • iron
  • phosphor
  • calcium
  • zinc
  • fiber

Pickled lemons - properties

Pickled lemons combine the advantages of fruit and all kinds of pickles, which is why they are very he althy. They have the following properties:

  • stimulate digestion
  • strengthen immunity
  • inhibit the aging process
  • have a positive effect on the bacterial flora in our intestines
  • cleanse the body
  • have anti-cancer effects
  • protect against arthritis

Pickled lemons - how is it done?

The most important are good-quality lemons, preferably fromorganic plantations- then we will be sure that their peel is edible, because it has not been sprayed with a lot of chemicals to prevent fruit spoilage .

Lemons, like cucumbers, are moistened in ajarorstoneware . The size of the dish should be selected according to the number of lemons you want to pickle. It is important that the pickle we make completely covers the fruit. Otherwise the lemons could become moldy.

Lemons are poured with a mixture ofwater, lemon juice and s alt , close the jar and set aside in a dark and rather cool place (preferably in the cellar) for a minimum of a month. The longer the lemons ferment, the softer and more aromatic they are. The pouring water can over timeoverflow , so place the jar on a plate or a kitchen cloth.

Pickled lemons - needed products

  • ok. 5 lemons (preferably from organic farming)
  • ok. 3-4 lemons to squeeze the juice
  • ok. 4-5 tablespoons of s alt (preferably coarse) - about 2.5 tablespoons per 100 ml of water
  • boiled or mineral water
  • additions in the form of:
    • bay leaves
    • peppercorns
    • coriander seeds
    • hot chili peppers
    • cinnamon sticks
    • carnations
    • allspice
    • rosemary

Pickled lemons - step by step recipe

  1. Wash the lemons thoroughly in warm water (preferably scrub them with a brush).
  2. Cross them 2/3 of their length with a knife, then put a little s alt inside each fruit.
  3. Dissolve the s alt in hot water, then let it cool down.
  4. Place the lemons tightly in a jar, add spices to them and pour over the brine so that the fruit is completely covered.

During pickling, the jar can be shaken once in a whileto let the s alt penetrate the fruit better, but it is not necessary.

After opening the lemon jar, storein the refrigerator .

  • Pickled cauliflower - how to make it?
  • Pickled garlic - antibiotic and probiotic in one
Probe

Category:

What do you eat