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Pickled lemons


Ingredients for Making Pickled Lemons

  1. Lemon 5-6 pieces (550-650 grams)
  2. Large table salt 3 tablespoons
  3. Sugar 4 tablespoons
  4. Dried sweet paprika, ground tablespoon
  5. Ground black pepper ground teaspoon or to taste
  6. Chili pepper 2 pieces (up to 5 centimeters in length)
  7. Cinnamon Floor Sticks
  8. Carnation 2-3 stars
  9. Olive oil 2 tablespoons
  • Main ingredientsLemon
  • Serving 1 serving
  • World CuisineAsian, Oriental

Inventory:

Kitchen paper towels, Cutting board, Knife, Deep bowl, Teaspoon, Tablespoon, Sterilized liter jar, Plastic lid sterilized, Refrigerator

Cooking pickled lemons:

Step 1: prepare the lemons.

First, prepare a lemon, rinse 5 - 6 lemons under running water, drain with paper kitchen towels, lay on a cutting board and cut with a knife into rings, half rings, slices or chop finely. I prefer rings, their thickness should be no more than 5 millimeters. Place the lemons in a deep clean bowl, cover with sugar, salt, sweet ground paprika, put cinnamon and cloves. Leave the lemons in this form for half an hour under a closed lid, during which time they will empty the juice.

Step 2: put the lemons in jars.

After the lemons settled, they started the juice. Now transfer the lemon slices into a sterilized jar, along with spices, helping yourself with a tablespoon. Pour lemon juice there, first it will turn out a little, and it will fill the jar about half or a little more, but do not worry, it should be so. Put chili peppers in a jar and let the lemons stand like that 10 minutes. During this time, lemons should let out even more juice, and it should cover the citrus fruits completely. If there is not enough juice in the jar, add fresh squeezed lemon juice or boiled cooled water to it, so that the liquid reaches almost the top of the jar. Then take olive oil and pour it into a jar, do it very slowly and in a thin stream so that the oil forms a thin layer on the surface of the juice. The oil layer is needed so that there is no contact between lemons and air which leads to rapid oxidation and spoilage of products. Close the jars of lemons with clean, sterilized plastic lids and place in a dark, warm place. for a week. Then rearrange the lemons in the refrigerator, let them settle in it 2 months during this time they will reach full readiness. Such lemons are stored only in the refrigerator or in a very cool place, such as in a cellar. With proper storage, they retain their taste and all useful qualities for 1 year.

Step 3: Serve the pickled lemons.

Pickled lemons are served cold. This delicious piece can be sculpted at any time of the year and used in the preparation of a huge number of dishes. From the citruses prepared according to this recipe, it turns out breathtakingly delicious baked chicken, amazing sauces and gravy. Such lemons are great for appetizers appetizers, especially if you rub any hard cheese on top of them. It can also be added to cauliflower or regular cabbage salad. Pickled lemons can be used in all dishes where spicy acidity is needed. Enjoy your meal!

Recipe Tips:

- - If you want to store lemons outside the refrigerator, they can be preserved. Place jars of lemons in a deep pot of water, sterilize, cover with a preservation key, turn upside down and cool under a woolen blanket for 2 to 3 days. Half-liter cans are sterilized for 15 - 20 minutes, liter cans of 20 - 25 minutes, two-liter cans of 30 minutes.

- - Banks can be sterilized in an autoclave, microwave or large pan for 15 to 20 minutes.

- - If you do not like spicy dishes, you can not add chili peppers or put a smaller amount.

- - Very often, sprigs of barberry, garlic and coriander are added to such lemons. But these three components give a strong spicy aroma and if you are a lover of strong spicy odors, you can experiment with these ingredients.