Zutaten für Pickled Lemons
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Zubereitung von Pickled Lemons
- Wash and slice 1 kg of lemons into approximately 6-8 slices each, cutting from top to bottom.
- In a saucepan, combine 500ml of water, 200g of salt, and 250ml of white vinegar. Bring to a boil and simmer for 6 minutes.
- Remove from heat and let the mixture cool slightly. Pack the lemon slices tightly into clean, sterilized jars, leaving about 1cm headspace.
- Pour the cooled brine over the lemons, ensuring they are fully submerged. Leave about 1cm headspace at the top of the jar.
- Seal the jars tightly and store in a cool, dark cupboard for at least 4 weeks (or up to 6 months) before using. The longer they pickle, the more intense the flavor!
- This recipe yields 2-3 jars, depending on jar size.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
0g
Fat
0g
Carbs
9g
