John Myers
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.
