Insert Lemon – That’s How It’s Done

Pickle lemon – a simple recipe

Pickled lemons come from oriental cuisine. They have a long shelf life and have a special aroma. You can use the fruit for stews with poultry, for example.

  • For the production, you need 2 organic lemons, 2 tbsp salt, 2 tbsp sugar and 3 tbsp olive oil.
  • Wash the lemons under hot water and then dry them well.
  • Take a sharp knife, cut the fruit into slices about 2 cm thick and remove the pits.
  • Mix together salt and sugar.
  • Sprinkle a layer of the salt and sugar mixture in a lidded glass bowl that is as shallow as possible.
  • Then layer a layer of the lemon slices in the container and generously sprinkle the fruit with the salt and sugar mixture. Do this until all slices are layered and sprinkled.
  • Put the lid on the bowl and put it in a sunny place for three days. Here, for example, the window sill is well suited. In the hours that follow, juice begins to escape from the lemons.
  • Shake the bowl occasionally over the next few days. It is important that the lemons are completely covered with juice.
  • On the third day, sterilize a well screwable jar.
  • Using a clean spoon or fork, layer in the lemons and pour in the juice until covered.
  • Finally, pour the olive oil on top. The oil ensures an airtight seal. This ensures that no germs can form.
  • Store the jar in the fridge. Your pickled lemons will keep for at least 3 months.

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