I want to devote my first post on my blog to preserved lemons – they are wonderful. I always have a couple of jars of this versatile condiment in my fridge. They are able to add flavor to any dish. If for you salty lemons are just a strange combination of words, then don’t waste your time – start cooking now. After all, the fermentation process of lemons lasts a month. And only after this time you will have a ready-made irreplaceable aromatic additive at your home. To prepare them, you only need a glass jar, lemons and salt.
Ingredients (on a jar of 0.5l):
- Lemons – 2 medium pieces
- Salt sea large
The cooking process
- First of all, wash thoroughly and dry the lemons.
- Now on each lemon make cross-shaped vertical incisions. In the resulting incisions, pour 2 teaspoons of sea salt.
- Place the prepared lemons in a jar and pour another 1 teaspoon of salt on top. Now we need to compact them as much as possible. At the same time, the juice should completely cover the lemons (to avoid the appearance of mold in the future). If the juice does not cover lemons – use oppression. As a oppression I use a rolled up several times cabbage leaf. Alternatively, you can simply squeeze more lemon juice and simply top up to the desired level.
- The jar is tightly covered with a lid and left at room temperature for 15 days. The temperature in the room should not be above 25 С degrees, and even better not above 22 С degrees. Also, the bank should not stand under direct sunlight, it is better to choose a darkened place (you can cover it with a kitchen napkin). Periodically open the lid to remove the released carbon dioxide. After 15 days, remove the jar in the refrigerator for another 15 days.
Ready-made preserved lemons are perfectly stored in the refrigerator for up to six months.
