salted lemons
(Percentage of daily recommendation)
| Calorie | 818 cal. | (39 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 49.5 μg | (83 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 104 mg | (3 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 2 g |
Preparation steps
Rinse 8 lemons with hot water, pat dry and cut in half crosswise not quite the whole way through. Fill each lemon with 1 tablespoon sea salt and layer in prepared jars. Sprinkle with remaining salt. Lemons should be pressed into jars so that juice is squeezed from each lemon. Cover and seal jars and let rest in a cool place for 24 hours. Shake jars between meals.
The next day, squeeze juice from remaining lemons and pour into jars. Rinse rosemary and pluck needles from stem. Add rosemary and peppers to jars and then completely fill with oil. Seal jars and let rest in a cool, dark place for at least 4 weeks before serving.
Tip: To preserve for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.