Best 2 Pickled Lemons Recipes
From the vibrant souks of Marrakech to the bustling streets of Mumbai, pickled lemons add a burst of flavor and complexity to a wide array of dishes. Preserved in a briny solution, these preserved citrus fruits offer a delightful balance between sourness, saltiness, and a hint of bitterness. Their unique flavor profile makes them a versatile ingredient, perfect for adding a zesty kick to tagines, curries, and salads. Whether you're a seasoned culinary explorer or just starting your journey into the world of pickling, this article will guide you through the process of creating your own pickled lemons, ensuring a successful and flavorful outcome.
Here are our top 2 tried and tested recipes!
PICKLED LEMONS
Delicious slices of lemons that retain that zing - wonderful as an addition to Curries and Tagines, very easy to prepare and pickle and wonderful to eat!
Provided by JoyfulCook
Categories Citrus
Time 26m
Yield 2-3 Jars
Number Of Ingredients 4
Steps:
- Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes).
- mix the water, salt and vinegar together and boil for 6 minutes.
- leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using. This recipe does 2-3 jars.
PICKLED PRESERVED LEMONS
This keeps for a long time and you don't have to refrigerate it! A natural for chicken or veal, fish, etc.
Provided by Sharon123
Categories Lemon
Time 10m
Yield 1 jar
Number Of Ingredients 3
Steps:
- Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
- Rub salt on exposed flesh and re-form.
- Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
- Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
- Close jar and store on a shelf.
- Occasionally turn jar over to redistribute salt.
- Lemons can be used in two weeks and will keep unrefrigerated for a year.
- To use, rinse slices under cold water to remove salt.
- Remove and discard pulp.
- Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.
Nutrition Facts : Calories 216, Fat 3.2, SaturatedFat 0.4, Sodium 113205.8, Carbohydrate 115.6, Fiber 50.8, Protein 13
Tips:
- Choose the right lemons: Meyer lemons are the traditional choice for pickling, as they have a thin skin and a sweet-tart flavor. However, you can use any type of lemon, such as Eureka or Lisbon lemons.
- Use a clean jar: Make sure the jar you are using for pickling is clean and sterilized. This will help to prevent the lemons from spoiling.
- Pack the lemons tightly: Pack the lemons tightly into the jar, but do not overcrowd them. You should be able to fit all of the lemons in the jar without having to force them in.
- Cover the lemons with brine: Pour the brine over the lemons, making sure that all of the lemons are covered. The brine should be strong enough to taste salty, but not overpowering.
- Seal the jar and store in a cool, dark place: Seal the jar tightly and store it in a cool, dark place. The lemons will need to pickle for at least 2 weeks before they are ready to eat.
- Use pickled lemons in a variety of dishes: Pickled lemons can be used in a variety of dishes, such as salads, stews, tagines, and rice dishes. They can also be used as a condiment or as a garnish.
Conclusion:
Pickled lemons are a delicious and versatile ingredient that can be used in a variety of dishes. They are easy to make and can be stored for several months. So next time you have a surplus of lemons, try pickling them! You won't be disappointed.
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