Pickled Salt Lemons with Bay Leaves
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 28 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 ½ lemon (s), organic
- 1 lemon (s), add the juice
- 6 bay leaves
- 300 g sea salt, coarse-rained
- Olive oil, to fill up
Print Recipe
Pin Recipe Instructions
- Cut 2.5 lemons into quarters. Squeeze a lemon and set aside the juice.
- Prepare a larger, hot-rinsed glass (twist-off) and add 3 individual quarters of lemons.
- Pour in 100g sea salt and top with 3 bay leaves.
- Again 3 individual lemon quarters on top, again 100g sea salt, again 3 bay leaves.
- Knock and press well until there are no more cavities in the glass.
- Finally, put the last 4 lemon quarters on top, again 100g sea salt on top.
- Then pour the juice of a lemon over it.
- Knock and press well again until all cavities are filled.
- Top up everything with olive oil.
- Close the jar tightly, park it in the refrigerator and let it rest for at least 4 weeks before consuming the lemons.
- Salted lemons taste good with couscous, they are also eaten in slices or in small cubes with roasted meat.
- It is used to season steamed fish. You should also try them with bratwurst or meatballs.
- These fruits, preserved in salt, are especially loved in Arab cuisine and enjoy them like we do with the pickles, which are also pickled in salt. This not only makes them durable, but also gives them a special taste.
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