EatSmarter exclusive recipe

Pickled LemonsMoroccan Style

Pickled Lemons - Pickled Lemons - A fresh and fruity note
Pickled Lemons - A fresh and fruity note

(0)

Calories:18 kcal
Difficulty:easy
Preparation:30 min
Ready in:60480 min
Low-sugar
Low-fat
lactose-free
Vegan
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1 serving contains (Percentage of daily recommendation)
Calories18 kcal(1%)
Protein0 g(0%)
Fat0 g(0%)
Carbohydrates3 g(1%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe development: EAT SMARTER

Ingredients

For glass

10thin shell Lemon (unwaxed)
coarse Sea salt
2 stalksCinnamon
5Bay leaf
1 teaspoonPeppercorns
8Cloves
1 teaspoonCoriander seeds
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Kitchen Utensils

1 Pot, 1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Citrus juicer, 1 canning jar, 1 Kitchen towel, 1 Pestle

Directions

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1  Rinse 1 glass jar in 600 ml of boiling water and place upside down to drain on a clean kitchen towel. Rinse 5 lemons under hot water. Dry and cut each lemon into 10 columns. 
2 Cut the remaining lemons in half and squeeze juice. Set juice aside.
3  Press and set the lemon wedges firmly on the bottom of the prepared glass and sprinkle with 2-3 teaspoons salt.
4 Cut the cinnamon sticks into small pieces. Sprinkle some cinnamon, 1 bay leaf, 1 or 2 cloves, some peppercorns and a dash of coriander seeds onto the salted lemon wedges.
5 Add 1 layer of the lemon columns and squeeze into the glass jar. Sprinkle with additional bay leaves and spices. Repeat until the glass jar is filled to about 2 cm (approximately 3/4 inch) below the rim. Press lemons with a pestle to release more juice.
6 Fill with the remaining lemon juice into the glass jar to just below the edge. Seal the glass jar and store for at least 6 weeks in a dark cool place. Rinse the lemon wedges under cold water before use.
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