Cooking description:
Below I will give a step-by-step description of how to make pickled lemons. Choose juicy and ripe lemons. Paprika and black pepper are added to taste, you can not add or replace with ground hot pepper. Ready-made pickled lemons can be stored for up to 3 months in the refrigerator. The blank can be used as a stand-alone snack, served with rice or used to make sauces. Take note of my recipe!
Main Ingredient: Fruit / Lemon
Dish: Blanks / Pickling
Cuisine geography: Eastern
Ingredients:
- Lemons - 4 Pieces
- Salt - 2-3 tbsp. spoons
- Paprika - To taste
- Black Pepper - To taste
- Olive oil - 1-2 tbsp. spoons
Servings: 4-6
How to make "Pickled Lemons"
Prepare all ingredients.
Wash the lemons, dry and cut into half rings. Remove pits if present.
Sprinkle the lemons with salt and stir. Add paprika and black pepper. Leave the lemons on for 5-10 minutes to let the juice stand out.
Place the lemon wedges in a pre-sterilized jar. Lemons should lie tight, if necessary, you can put a load. Leave at room temperature for 3 days.
Add olive oil, shake the jar. Leave it on for another 5 days at room temperature.
Pickled lemons are ready, bon appetit!