Pickled Lemons
From canullia 8 years agoIngredients
- Pickled Lemons shopping list
- Ingredients shopping list
- 1kg small lemons shopping list
- juice 1kg lemons dont throw away squeezed lemons shopping list
- 1/2 cup sea salt for lemons shopping list
- 2 tablespoons tumeric shopping list
- 1 tablespoon black poppy seeds shopping list
- 3 strands safron(optional) shopping list
- 4 fat green or red chilis shopping list
- 1/2cup olive oil shopping list
How to make it
- Wash lemons very well and soak for 1 whole day
- Next day cut off tips and divide lemon with knife with three strokes leaving it joined at bottom.
- Dissolve half salt in lemon juice and mix with lemon shells and set aside.
- Mix safron with remaining salt and poppy seeds and stuff each lemon with mixture.
- Load tightly into clean glass jar lemons top with chili and lemon shells and juice cover with foil and seal jar for 6 hours.
- As soon as lemons compress and shrink a little from original level. Add oil and leave tightly closed.
- Shake every two- three days and open to serve after a month. Store during summer in fridge.
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