print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest
EatSmarter exclusive recipe

Pickled Lemons

Moroccan Style
0
Average: 0 (0 votes)
(0 votes)
Pickled Lemons

Pickled Lemons - A fresh and fruity note

Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 d.
Ready in
Calories:
18
calories
Calories
0
Print

Nutritional values

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:

Ingredients

for
1
Ingredients
10
thin shell Lemons (unwaxed)
coarse Sea salt
2 stalks
5
1 teaspoon
8
1 teaspoon
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.