Moroccans love salted lemons as much as Russians love salted cucumbers. They are used in salads, snacks, meat dishes. There are many options for the ambassador, consider the classic one.
It is necessary
- - lemon 8 pcs.;
- - sea salt 4 tablespoons;
Instructions
Step 1
Prepare jars for future salted lemons. Rinse and sterilize them in a way convenient for you.
Step 2
Wash the lemons thoroughly in warm running water. Cut each of the four fruits into quarters so that they do not fall apart. Do not push the knife to the end. Sprinkle the wedges with sea salt. For each lemon, there is one spoonful of salt. Squeeze the lemons back to their original state and place tightly in sterile jars. Close the jars with sterile lids. Leave them on for 3 days, during which time the lemons will release their juice.
Step 3
Squeeze the juice out of the second part of the lemons. Open jars of lemons after the indicated time, press down on salted fruits. By this time, the lemons will become soft, and when pressed, they will thicken well. Add juice, fill the void to the top in the jar. Re-close the food jars and leave them for a month.
Step 4
During this period, lemons will lose bitterness and excess acid. Refined aroma and freshness will remain.
Step 5
Before using, remove the pulp from each wedge and rinse the zest from the salt. It so happens that from a lack of juice, mold forms in a jar of lemons. Do not be afraid of it, it is enough to rinse the pieces well, and then use the product. You can store salted lemons in the refrigerator for up to a year.
