Homemade preserves - pickles. Lemons pickled in sea salt with the addition of rosemary and chili
Pickling lemons is an extremely simple task. We cut the fruit, stuff it with salt, stuff it tightly in a jar and pour lemon juice over it. We wait 3 weeks and we have a unique addition to the dishes.
What can you use pickled lemons for?
Pickled lemons give dishes a fresh citrus flavor and aroma. Most often I add them to tagine (tagine, tajine, tajine), they exceptionally improve the taste of meat and vegetarian stews. They are an excellent addition to salads, dressings and even desserts. I usually add them in moderation, literally a piece, because pickled lemons are very aromatic and distinctive in taste.
- 6 lemons
- juice of about 6 lemons
- 6 tablespoons of sea salt
- 3 sprigs of rosemary
- 3 - 6 slices of fresh chili (optional)
- olive oil
- Scrub the lemons carefully (we can additionally scald them), cut them crosswise from above, but do not cut all the way through.
- Stuff each lemon with 1 tablespoon of sea salt and place tightly in a scalded jar.
- Add the rosemary and chili, pour the lemon juice over the whole thing so that the fruit is covered with liquid.
- We close the jar and deliver it for about 3 weeks.
- After this time, we store the lemons in the fridge.
- After pickling, we can additionally preserve the lemons by pouring a tablespoon of olive oil.
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