Delicious pickled lemons – I love it! This recipe is very straightforward and does not require a lot of work.
Friend of order wonders why use pickled lemons when fresh lemons are available?
Fresh lemons can boast that they have the aroma and oils from the zest and sharpness that the juice has. Pickled lemons are something completely different. The acidity softens over time, and the lemon taste becomes slightly more intense. The salt and fermentation help creating an umami quality and a depth that fresh lemon does not reach.
Try throwing one or two wedges in different stews with meat or chicken, or why not fish? It’s an experience! Pickled lemons are a must in North African cuisine.
Please remove the wax from the lemons before the pickling process. I have blogged about this before, and you will find it here
|5 – 6 lemons|
|Sea salt (approx. 1 dl or 60 gram) = 2,12 oz|
|Squeezed juice from 4 lemons|
- Wash the lemons according to the instructions (Here). Trim top and bottom of the lemons.
- Wash the glass jar and then let it sterilize in 248-degree oven (Fahrenheit) heat in the oven for about 15 minutes.
- Dry the lemons.
- Cut the lemons into four parts but not the whole way. Pour in a little sea salt in between the wedges and press it into the jar. Continue until you have a jar full of lemons.
- Squeeze the 4 – 5 extra lemons and pour it into the jar. If necessary, add a little boiled water so that the liquid covers the lemons. Top with a little sea salt. Put the lid on.
I turn my jars upside down for about an hour before putting it in the fridge. The lemons have a long shelf life (over a year); if the liquid runs out, you can add more lemon juice. Below you can get a hint or two on areas of uses for pickled lemons.
Areas of use
- Use a few wedges or a whole lemon, wash it quickly under running water to rinse off the excess salt, remove the seeds, chop and use it in pots of various kinds. Taste a bit, and you will understand that it is difficult to explain the experience in words.😊
- Chop a wedge or two and have it in salads.
- Squeeze one or two slices in your favorite dressing, and I promise that the lemons will take your dressing a few notches higher. It’s so incredibly good!
- Use it in salsa or various dips.
- Pasta dishes become incredibly delicious when you have pickled lemons, pasta + pickled lemons + a few splashes of olive oil; it does the trick – I promise.