A Flavor-Boosting Condiment
Making pickled lemon is a simple process that results in a versatile condiment. The zesty flavor of pickled lemon peels can be used in salads, meals, and desserts, while the pulp can be used to flavor teas, sautés, and stocks. Plus, the juice itself is a great addition to soups and salads. This recipe requires some time for the lemons to ferment and develop their flavors, but the outcome is definitely worth the wait.
5 organic lemons
300 g non-iodized salt
Start by thoroughly washing the lemons. As the whole fruit including the peel will be used, it's crucial to ensure they're clean. You can soak them in carbonated water as a means of disinfecting them.
Reserve 2 lemons for later use. For the remaining lemons, cut off the tops and bottoms.
Make a plus-shaped (+) incision into each of the lemons. Ensure that you don't cut them all the way through; they should remain as one piece.
Open the incisions gently, sprinkle a generous amount of salt inside, and place them in the pickling jar.
Stack the lemons in layers in the jar, salting every two layers with a spoonful of salt.
Squeeze the juice from the 2 reserved lemons, salt their rinds, and add both the juice and the rinds to the jar.
With the help of a mallet or similar tool, press down on the lemons in the jar until they're well crushed and have released their juices.
Once you've crushed all the lemons, seal the jar tightly and store it in a cool, dry, and dark place for 4 weeks. During this period, make sure to shake or stir the contents of the jar 1-2 times every week.
After 4 weeks, your pickled lemons are ready to use. Their juice, peel, and pulp will add a unique, tangy flavor to a variety of dishes.
The main goal is to enhance the lemons' flavor and preserve them for longer.
Enjoy the tangy zest of your homemade pickled lemons!