Moroccans love salted lemons in the same way that Russians like pickles. They are used in salads, snacks, meat dishes. There are many options for ambassador, consider the classic.
Pick your recipe
You will need
- - lemon 8 pcs.;
- - sea salt 4 tbsp;
Instruction manual
1
Prepare jars for future salted lemons. Rinse them and sterilize in a way convenient for you.
2
Wash lemons thoroughly in warm running water. Each of the four fruits is cut into four so that they do not fall apart. Do not finish pressing the knife to the end. Sprinkle cloves with sea salt. For each lemon, there is one spoonful of salt. Squeeze the lemons in their original state, and place them tightly in sterile jars. Close the jars with sterile lids. Leave them for 3 days, during which time the lemons will release the juice.
3
Squeeze the juice from the second part of the lemons. Open jars of lemons after the specified time, squeeze salty fruits. By this time, lemons will become soft, when pressed, they will be well condensed. Add juice, fill the void in the jar to the top. Close the food cans again and leave them for a month.
4
During this period, lemons will lose bitterness and excess acid. Exquisite aroma and freshness will remain.
5
Before use, remove the flesh from each slice and rinse the zest from the salt. It happens that from a lack of juice, mold is formed in a jar of lemons. Do not be afraid of it, rinse the pieces well enough, and then use the product. Salted lemons can be stored in the refrigerator for up to a year.