Gastronomixs

Pickled lemon

Pickled lemons are very versatile as a substitute for acidic or salty ingredients. The entire lemon can be used, except for the pits. When needed, take as many lemons as you need from the jar and rinse them under cold running water.

Pickled lemon

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Ingredients

 10

 

lemons, organic

 100

 

sea salt

 100

 

sugar

 

 

sugar syrup (30%)

Preparation method

  • Score the lemons in a cross-hatched pattern and fill with equal parts sea salt and sugar.
  • Place in a preserving jar and fill with a light sugar syrup (30%).
  • Store for two months in the basement or refrigerator. 

Serving suggestions

  • In a dessert with salted mascarpone, lime cress and lemon.
  • In North African dishes, e.g. with poultry and olives.

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