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Lately it seems that the pickled lemon is everywhere, from street food stalls to elite restaurants.
It goes well with salads and of course sandwiches (like the famous fricassee), but you can throw it into winter pasta dishes or long meatball dishes.
You can get the pickled lemon at any local supermarket, but why not make it at home?
Although it requires at least three weeks of patience, you won't believe how easy and simple it is, especially when the little lemons started flooding the markets.
The quantities in the recipe refer to the size of the jar, which can of course also vary, but the principle is the same for any quantity prepared in any jar.
Better at home.
Pickled lemons/Walla system!
NEWS, Matan Chopin
Ingredients:
25 Bloody lime lemons, yellow and small soft-skinned lemons (the amount depends on the size of the jar)
A handful of coarse salt
Sealed jar (height about 15 cm, diameter about 8 cm)
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Instructions:
1.
Cut the small lemons (not all the way through, like a sandwich)
2.
Add a little coarse salt, close and put in a jar.
You can squeeze the lemons, even so after a week they soften and the volume decreases.
3.
Close the jar, and put it in the refrigerator for three weeks.
The lemons of course last a long time beyond that.
Upgrades:
You can also add sliced garlic cloves, herbs like rosemary or bay leaves, and of course spices like paprika to the jar of lemons.
More on the same topic:
lemons
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