A recipe with a Middle Eastern flavor, which makes it very easy to store lemons and to use them in your preparations.
These lemons, once prepared, can be stored for up to 1 year in a dark and dry place. Their scent is very similar to candied citrus, extremely aromatic and the flavor recalls and enhances the lemon in a savory version.
Excellent as dressing for cereal salads, cooked vegetables of every season and are delicious even added at the end of summer dishes such as sautéed zucchini or stuffed tomatoes, to give an example :)
Ingredients to make a 500 gr pot:
2 organic lemons
2 dry bay leaves
1 chili pepper
500 gr of coarse salt (better if integral)
Recipe:
Wash and dry the lemons carefully. Cut them into 4 parts (depending on the length) and then each part in half. Sterilize the jar by immersing it in a pot full of cold water. Bring to a boil, boil for 40 minutes, turn off the heat and wait for the water to cool.
Put a couple of tablespoons of salt in the jar, make a first layer of lemons taking care to press well, so that there is not much space between one segment and the other. Cover with salt and proceed in layers until the ingredients are finished. Add the bay leaf and the chili pepper.
Close the jar and store it in a cool, dark and dry place for at least 3 weeks before starting to eat it.
These lemons, once prepared, can be stored for up to 1 year in a dark and dry place. Their scent is very similar to candied citrus, extremely aromatic and the flavor recalls and enhances the lemon in a savory version.
Excellent as dressing for cereal salads, cooked vegetables of every season and are delicious even added at the end of summer dishes such as sautéed zucchini or stuffed tomatoes, to give an example :)
Ingredients to make a 500 gr pot:
2 organic lemons
2 dry bay leaves
1 chili pepper
500 gr of coarse salt (better if integral)
Recipe:
Wash and dry the lemons carefully. Cut them into 4 parts (depending on the length) and then each part in half. Sterilize the jar by immersing it in a pot full of cold water. Bring to a boil, boil for 40 minutes, turn off the heat and wait for the water to cool.
Put a couple of tablespoons of salt in the jar, make a first layer of lemons taking care to press well, so that there is not much space between one segment and the other. Cover with salt and proceed in layers until the ingredients are finished. Add the bay leaf and the chili pepper.
Close the jar and store it in a cool, dark and dry place for at least 3 weeks before starting to eat it.
