Pickled lemons
A delicacy of Moroccan cuisine, preserved lemons are an exquisite addition to stews, salads, meats, fish, grains, dressings, or soups. Thanks to fermentation, the lemons become so soft that you can eat them with a spoon, peel included.
Preparation: 30 min
Easy
Preparation: 30 min
Easy
Ingredients:
- 2500 g water
- 1 g allspice
- 1 g bay leaf
- 2 g cloves
- 12 g chili peppers
- 5 g cinnamon stick
- 1000 g Lemon
- 120 g salt
- 250 g lemon juice
- 1 g pepper balls
- 1 g Kolendra, nasiona
Method of cooking:
- On the lid of the mixing bowl without the measuring cup, place a bowl, reset the scale, and weigh 1000 grams of organic, small, unwaxed lemons, thoroughly washed and scrubbed. Cut each lemon crosswise to two-thirds of its depth, sprinkle a pinch of salt into each, and pack them tightly into a large sterilized jar.
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