Print
bookmark_border
Copy URL
Pinterest
star
Rate
chat_bubble
Comment

Pickled Lemons in Vinegar

0
Average: 0 (0 votes)
(0 votes)
Pickled Lemons in Vinegar
15
calories
Calories
0
Print
easy
Difficulty
30 min.
Preparation
Nutritions
1 jar contains
Fat0 g
Saturated Fat Acids0 g
Protein0.6 g
Roughage1.2 g
Sugar added0 g
Calorie15
Carbohydrates/g3.6
Cholesterol/mg0
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0
Vitamin B₆/mg0
Folate/μg0
Pantothenic acid/mg0
Vitamin B₁₂/μg0
Vitamin C/mg18
Potassium/mg0.29
Calcium/mg12.86
Magnesium/mg0.04
Iron/mg0.23
Zinc/mg0
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 1 jar
6
2 tablespoons
4 cups
print shopping list

Preparation

Preparation steps

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

Post the first comment