Pickled lemon

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Israeli dish. In Hebrew, his name sounds like "Lemon Cavus", which means sour lemon, well, such as sauerkraut. You can add to salads, Israeli woman add it to the chicken, baked in the oven, but in our home we eat simply as a snack, but the beer is generally sweet deal!

Ingredients for Pickled lemon

Step by step instruction of cooking Pickled lemon

Шаг 1

Peel the garlic and cut into plates. Lemon slices half a centimeter. Mix the salt and spices. Dip each slice of lemon in the seasoning and fold in a jar. Between the slices we throw a few plates of garlic.And press it tightly into a jar closed with a lid and leave in the fridge for 3 days. After 3 days, open our lemons, which at that time had already let the juice and press out more of lemon juice so that it slightly covered the top of the lemon. Then add olive oil, close it up and in the fridge for 2 days.

Шаг 2

Шаг 3