Marinated lemons – widespread seasoning in Middle Eastern and Indian cuisine. Cubes, slices, quarters, and at times and the whole fruits pickle in a brine from lemon juice, sea salt, and sometimes and spices then to add to sauces, salads and stewed food. The Moroccan recipe of marinated lemons is especially popular.
It is required to you
- 5 fresh lemons;
- 2 fresh lemons for juice extraction;
- 1/2 cups of sea salt;
- glass jar with a capacity of 1 liter;
- cover on bank.
Instruction
1. Moroccan lemons small, with a thin peel. If you pickle them, make a small cut in shapelettersof "X" in the top part of a fruit or make an incision just a little lengthways. If you have other grade of lemons – more largely, with thicker peel - cut each citrus lengthways on quarters, but not to the bottom, and somewhere on 4/5 that segments all the same remained are fastened together.
2. Fill sea salt in cuts, "close" lemons and place them in bank. The Moroccan lemons which are only made a little an incision need to be placed in bank, seasoning with salt. Stack fruits in a vessel very densely. You press on lemons when you put them to squeeze out more juice.
3. Put two lemons in the microwave oven for 2-3 minutes or several times with effort give a ride on any surface to receive more liquid. Squeeze out juice of fruits and pour out it in bank with citruses. Generously powder with salt.
4. Close to bank a cover and remove lemons to the cool dark place. If it is indoors cool, then also the kitchen cabinet or the storeroom will approach if hot – put citruses in the fridge.
5. Open a jar each two-three days and press on the lemons lying in it to receive even more juice. If you managed to make enough room to add one-two more fruits, then during the first to week you are able to do it. Lemons will be ready to use approximately in four-five weeks after their peel becomes soft. Marinated lemons can be stored in the fridge up to two years.