Salted Lemons

Even among preserves there are unusual, out-of-the-ordinary ones. Let's salt some lemons! Salted lemons in a spiced marinade make a great appetizer, an accompaniment to fish, and a zesty touch in desserts. Marinate some lemons — try making at least three to start — and then you can decide for yourself what to eat them with.

Foster

Recipe author

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Composition / ingredients

Servings:

Lemons

Salt

0.5

Sugar

Honey

Cloves

Star anise

Cinnamon

Vinegar (9%)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 0 % 0 g

Carbohydrates 92 % 12 g

53 kcal

GI: 25 / 0 / 75

Cooking method

Step 1:

Boil the water for the marinade.
Step 2:

Add the salt.
Step 3:

Add the sugar.
Step 4:

Add the honey.
Step 5:

Add the spices. You can add your other favorite spices too — anything from herbs to hot pepper.
Step 6:

You can cut the lemons in half or into quarters.
Step 7:

Or you can leave them whole and just score the skin — it will split open in the boiling water.
Step 8:

Put the lemons in the marinade and bring it to a boil.
Step 9:

Add the vinegar.
Step 10:

Take it off the heat.
Step 11:

Pack the lemons into a jar.
Step 12:

Pour in the marinade.
Step 13:

Sterilize for 20 minutes by whatever method works for you.
Step 14:

The salted lemons are ready.
Step 15:

Let the jar cool.
Step 16:

This preserve keeps at room temperature for up to a year, or even longer.