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Pickled Lemons in Vinegar

Pickled Lemons in Vinegar
15
calories
Calories
30 min.
Preparation
easy
Difficulty

Preparation steps

1
Place the whole lemons in a saucepan and cover with boiling water and boil for 1 minute. Drain and pat the lemons dry with kitchen paper.
2
Dissolve the table salt in the white wine vinegar in a saucepan over a medium heat, bringing to a simmer.
3
Remove from the heat as soon as it has dissolved and allow the pickling brine to cool to room temperature.
4
Make 4 incisions in each lemon at even intervals, without cutting all the way through so that they hold their shape.
5
Arrange in a sterile glass jar large enough to hold them. Pour the pickling brine into the jar and seal the lid well.
6
Allow the lemons to pickle for 2-3 weeks in the fridge before eating.