Pickled lemons cooked

Ingredients for 4 servings:

• 6 lemon(s), untreated
• 1 stalk(s) cinnamon, (broken into 4 pieces)
• 1 vanilla pod(s), the pulp
• 1 pepper, red
• 4 cardamom pods
• 3 tbsp brown sugar
• 2 tbsp sea salt
• 4 star anise
• 4 kaffir lime leaves
• 1 tsp curry powder
• 400 ml orange juice (freshly squeezed approx. 6 oranges)
• 250 ml lemon juice (freshly squeezed from about 5 large lemons)

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

a type of well-known oriental specialty

Wash and dry the lemons. Cut off both ends and cut the lemons into eighths. Divide the lemons among 4 twist-off jars (250 g each). Divide the cinnamon sticks, star anise, cardamom pods, and lime leaves among the jars. Mix the sugar, salt, curry spice, vanilla bean pulp, and finely chopped chili peppers with the lemon and orange juice. Divide the juice among the jars, cover, and simmer at 100°C for 40 minutes. Allow the jars to cool and refrigerate. They should be stored for approximately 3 to 14 days (ideally) before eating. They taste great with grilled and fish dishes. The liquid is suitable for salad dressing or lemon sauce.