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Salted Preserved Lemons

Salted Lemons

By Mike Yarmish Published: February 11, 2013

Cuisine: , ,   |  

Have you ever tried to pickle lemons? I've always thought that this makes no sense, since it is easy to buy them all year round. It turns out not all that easy. Having found out a number of Eastern cuisine recipes and some recipes by Jamie Oliver, where pickled lemons were used, I decided to try to make them and was not disappointed. Lemons turned into a fragrant spice and it was easy to use them in dishes right with the peel. Pickling lemons is easy. You just need to cut them to put into the jar and cover with salt. You can also add various spices and herbs so they get more fragrant. Then leave them for a few weeks at room temperature and everything is ready. Try it - you will not regret!

  • Serves: 2 half-liter jars
  • Prep: 5 mins
  • Cook: 5 mins
  • Ready In: 10 mins

Ingredients

Instructions

  1. As I said above, it's very simple. Cut lemons into quarters. Pour in a jar a layer od salt and begin to spread the lemon quarters. Sprinkle with salt between the layers. When the jar is full, pour on top one more layer of salt and it’s ready. If you are using additional spices, then it is better to put them somewhere in the middle.
    Salted Lemons Cooking
  2. Close the jars and leave for a month. The spice is ready in a month!
    Salted Lemons Cooking

 

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4 Comments

  1. Rachel Says:

    Hi What spices did you use?

  2. Mike Yarmish Says:

    This time I didn’t used them. Although I’d recommend some coriander, cumin and peppercorns.

  3. stacey Says:

    They don’t start to mold a the weeks go by?

  4. Mike Yarmish Says:

    They were ok after about two month but they didn’t survive longer =)

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