EatSmarter exclusive recipe

Pickled Lemons

Moroccan Style
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Pickled Lemons

Pickled Lemons - A fresh and fruity note

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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 d.
Ready in
Calories:
18
calories
Calories

Healthy, because

Even smarter

Nutritional values

An exotic side dish with few calories and not a gram of fat, but the yellow fruits are rich in vitamin C: it strengthens the body's own defences and is involved in building connective and supporting tissue.

The pickled lemons go wonderfully with grilled meat or fish and with stews. Then please use salt sparingly, because the lemons already taste very salty.

1 glass contains
(Percentage of daily recommendation)
Calorie18 kcal(1 %)
Protein0 g(0 %)
Fat0 g(0 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.1 mg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.1 mg(1 %)
Vitamin B₆0 mg(0 %)
Folate2 μg(1 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.1 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17 mg(18 %)
Potassium47 mg(1 %)
Calcium3 mg(0 %)
Magnesium9 mg(3 %)
Iron0.1 mg(1 %)
Iodine0 μg(0 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Uric acid6 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
1
Ingredients
10 thin shell lemons (unwaxed)
coarse Sea salt
2 stalks cinnamon
5 bay leaves
1 teaspoon peppercorns
8 cloves
1 teaspoon Coriander
How healthy are the main ingredients?
lemoncinnamoncloves
Preparation

Kitchen utensils

1 Pot, 1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Citrus juicer, 1 canning jar (600 ml), 1 Kitchen towel, 1 Pestle

Preparation steps

1.
Pickled Lemons preparation step 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.
Pickled Lemons preparation step 2

Cut the remaining lemons in half and squeeze juice. Set juice aside.

3.
Pickled Lemons preparation step 3

 Press and set the lemon wedges firmly on the bottom of the prepared glass and sprinkle with 2-3 teaspoons salt.

4.
Pickled Lemons preparation step 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.
Pickled Lemons preparation step 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.
Pickled Lemons preparation step 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.