Pickled lemons are a common flavoring in Middle Eastern and Indian cuisine. Cubes, slices, quarters, and sometimes whole fruits are marinated in a brine of lemon juice, sea salt, and sometimes spices, so that they can then be added to sauces, salads and stews. The Moroccan recipe for pickled lemons is especially popular.
It is necessary
-
- 5 fresh lemons;
- 2 fresh lemons for juice extraction;
- 1/2 cup sea salt
- glass jar with a capacity of 1 liter;
- lid on the jar.
Instructions
Step 1
Moroccan lemons are small, with a thin skin. If you marinate them, make a small "X" cut at the top of the fruit, or just cut a little along the length. If you have a different variety of lemons - larger, with a thicker skin - cut each citrus lengthwise into quarters, but not to the very bottom, but somewhere in 4/5 so that the slices still remain fastened together.
Step 2
Pour sea salt into the cuts, "close" the lemons and place them in the jar. Moroccan lemons, which are only slightly cut, should be placed in a jar, sprinkled with salt. Place the fruit very tightly in the container. Press down on the lemons as you fold them to squeeze out more juice.
Step 3
Place two lemons in the microwave for 2-3 minutes, or roll vigorously on any surface several times to get more liquid. Squeeze the juice out of the fruit and pour it into the citrus jar. Sprinkle generously with salt.
Step 4
Place the lid on the jar and store the lemons in a cool, dark place. If the room is cool, then a kitchen cabinet or pantry will do, if it's hot, put citrus fruits in the refrigerator.
Step 5
Open the jar every two to three days and press down on the lemons in it for even more juice. If you manage to free up enough space to add one or two more fruits, then during the first week you can do this. Lemons will be ready to use in about four to five weeks after the skin has softened. Pickled lemons can last up to two years in the refrigerator.
