Pickled Lemons in Vinegar

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

Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie15 kcal(1 %)
Protein0.6 g(1 %)
Fat0 g(0 %)
Carbohydrates3.6 g(2 %)
Sugar added0 g(0 %)
Roughage1.2 g(4 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0 μg(0 %)
Pantothenic acid0 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18 mg(19 %)
Potassium0.29 mg(0 %)
Calcium12.86 mg(1 %)
Magnesium0.04 mg(0 %)
Iron0.23 mg(2 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Cholesterol0 mg

Ingredients

for
1
Ingredients
6 lemons
2 tablespoons salt
4 cups white wine vinegar
How healthy are the main ingredients?
lemonsalt

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.