Salted lemons
Cooking time:
30 minutes
Active time:
30 minutes
Complexity:
Easy
Salted lemons - sounds unusual, but for Moroccans it is also familiar as pickles for us! Why make them? When salted, lemons lose some of their acid, but they acquire a bright taste that is unlike anything else. They are indispensable when making tagine, but even if you just cook poultry, fish or seafood, add salted lemons - you get a very special dish!
A slice of salted lemon can simply be served as an addition to a meat or fish dish, and the juice from the jar can be mixed with olive oil and used to season salads.
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Recipe "Salted Lemons"
Ingredients for 8 lemons servings
Uzbek (or Abkhaz) lemons
5-8 pcs.
sea salt
50-70g
Step 1/4
To prepare lemons, prepare a jar with a cover of 0.75 - 1 liter, wash and scald with boiling water.
Step 2/4
Wash the lemons, make four deep longitudinal cuts in each with a sharp knife, slightly not reaching the core. Fill the cuts tightly with salt.
Step 3/4
Fold the lemons into a jar, tamping thoroughly. Lemons should fill the jar as tightly as possible, the juice released from above, and there should be no air bubbles. Cover the jar and leave in a dark place at room temperature for two to three weeks.
Step 4/4
Keep the open jar in the refrigerator, the lemons do not deteriorate for a long time, they will stand for a year, but they should always be covered with juice, so use it only as the lemons are consumed.
Ingredients for 8 lemons servings
Uzbek (or Abkhaz) lemons
5-8 pcs.
sea salt
50-70g
Nutritional value per 100 g
Calories
26 kcal
Proteins
1 g
Fats
0 g
Carbohydrates
6 g
Saturated fat
0 g
Dietary fiber
3 g
Added sugar
0 g