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Pickle lemons

Pickled lemons are usually not available in stores, except in fine delicatessen shops. The salty lemons can be made by yourself without much effort and with simple means.
Use only flawless fruit for pickling, preferably organic, as the peel is also processed. Amalfi lemons, for example, are very suitable fruits. These are lemons from the Italian Amalfi Coast. Their aroma is more intense than normal lemons and they have fewer bitter substances.

Recipe for pickled lemons

Ingredients:
2 lemons in organic quality
2 tbsp salt
2 tbsp sugar
some olive oil

How to prepare the lemons:

1. Wash the lemons off with hot water.
2. Cut the lemons into thin slices and remove the stones.
3. Mix the salt and sugar together and sprinkle a layer of them in a bowl.
4. Now place a layer of lemon slices on the sugar / salt mixture and sprinkle them again with sugar and salt.

Layer all the slices on top of each other like this.

1. Cover the bowl and leave it in a sunny place for three days. Make sure that the lemons are always in their own juice.
2. After the waiting period, you can transfer the lemons to a sterilized jam jar and seal. The lemons must be covered in the liquid.
3. Finally, pour a little olive oil over the lemons. So they are hermetically sealed and no germs can penetrate. The lemon slices stay fresh in the refrigerator for about 4 months and can be removed individually with a clean fork if necessary.

Use pickled lemons

Salt lemons are part of oriental dishes, for example as a basic ingredient in a tagine. Diced or diced, they give the dish a slightly sour taste and thus create a balance to the sharp oriental spices.
Salads, fish and poultry dishes, couscous or sauces or Marinades get a very special flavor note from the pickled lemons. Desserts can also be refined with salted lemons, which are blanched in sugar water.