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Pickled Lemons

Pickled Lemons

Moroccan Style
30 min., ready in 42 d.
Time:
216
calories
Calories:
Health Score:
100 / 100
Ingredientsfor  
Ingredients
10 thin shell lemons (unwaxed)
coarse Sea salt
2 stalks cinnamon
5 bay leaves
1 tsp peppercorns
8 cloves
1 tsp Coriander
How healthy are the main ingredients?
lemoncinnamoncloves
Preparation
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.

Nutritional values
1 glass contains
(Percentage of daily recommendation)
Calorie216 cal.(10 %)
Protein4 g(4 %)
Fat4 g(3 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Healthy, because

Healthy, because

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.

Even smarter

Even smarter

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.

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