It’s so easy to make preserved lemons—and so delicious! The result far exceeds the purchased product.
You can add pickled lemon to almost any food you can think of Tunisian sandwiches, pasta, rice, salads, vegan mayonnaise, lemon cakes, and various dishes.
Enjoy, and let me know how it turned out 😋❣
RECIPE
Preserved LemonYou should make pickled lemon at home. It's easy and cost-effective, and the result is much better than a purchased product. This delicacy will upgrade countless dishes such as Tunisian sandwiches, spaghetti in cream and lemon, vegan mayo, salads, spreads, and stews. Prepare a large quantity in advance—your loved ones will be happy to receive a jar.
Servings
Ingredients
about 3-4 cups
- 4 large lemon with a thick peel
- salt as needed
- 1 Tablespoon paprika sweet, hot, or both
- chili flakes optional by taste
- ½ Tablespoon sugar optional
- ½ cup olive oil by taste
Instructions
- Scrub the lemons with soap and water.
- Put the lemons in a large pot, fill it with water, bring it to a boil, and spill the water.
- Refill the pot with water, bring to a boil, lower the heat, and cook for twenty minutes. At this point, the lemon peel softened, and part of the fruit turned into a puree that burst into the water—perfectly fine. Allow to cool.
- While the lemons are cooking, sterilize the jars: Put the jars and covers in the sink or a large pot. Fill with boiling water, leave for ten minutes, and pour the water.
- Take out the lemons and transfer them to a bowl. Place a fine sieve in another bowl and pour the liquids over it.
- Transfer the puree accumulated in the strainer to the bowl with the lemons. Keep the liquids in the bowl for other uses, such as lemonade.
- Cut the lemons lengthwise into quarters, remove the seeds, and return to the bowl.
- Put a layer of lemons (solids plus puree) in a jar and sprinkle salt, sugar, paprika, and chili. Repeat until the jar is almost full – leave about two cm (1 inch). If you have glass weights, place them on top of the lemons and close the jar. If not – turn the jar upside down and put it on the counter for a day.
- Alternatively, if you have a pickling vessel, fill it with lemons according to the above instructions, cover it with weights, close it, and place it on the counter for a day. There's no need to turn it over.
- After a day, cover the lemons with olive oil and let them sit at room temperature for three more days. If you use a pickling jar, transfer the lemons to sterilized jars according to the instructions above and cover with olive oil. After three days, when the lemons are ready to use, put them in the refrigerator.
- You can add pickled lemon to almost any food you can think of Tunisian sandwiches, pasta, rice, salads, vegan mayonnaise, lemon cakes, and various dishes.
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