Pickled Lemons
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.
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.
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 304 mg | (320 %) | ||
| Potassium | 1,020 mg | (26 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 10 thin shell lemons (unwaxed)
- coarse Sea salt
- 2 stalks cinnamon
- 5 bay leaves
- 1 tsp peppercorns
- 8 cloves
- 1 tsp Coriander
Preparation steps
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.
Cut the remaining lemons in half and squeeze juice. Set juice aside.
Press and set the lemon wedges firmly on the bottom of the prepared glass and sprinkle with 2-3 teaspoons salt.
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.
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.
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.