Maghreb lemons

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Six months ago, on one of the sites saw a great article about North African cooking pickled lemons. In it the author shared a recipe. I liked the recipe and for the new year on my Desk was a new snack popular Russian strong drink. The taste was very unusual and pleasant. Freshly prepared again and decided to share the recipe with fans of this citrus, as well as those who like new...

Ingredients for Maghreb lemons

Step by step instruction of cooking Maghreb lemons

Шаг 1

1. Choose lemons that are slightly not ripe – the rind of these lemons high content of aromatic substances. Carefully brush wash in warm water and lemons, then pour boiled water at room temperature and wiped dry.

Шаг 2

2. Each lemon and cut a small hard part in the place where it is attached to the tree.

Шаг 3

3. Now place the cut and pinned the lemon with a knife. Punctures with a knife should be crosswise, i.e. perpendicular to each other (in the article, I did not see on what depth you want to insert the knife, so try not to pierce the bottom of the lemons).

Шаг 4

Шаг 5

4. To accelerate the fermentation of lemons, it is necessary to pour a little sugar in the hole "nakoly" lemon and push it inward with your finger.

Шаг 6

5. Prepare the brine.
1 liter of filtered water add 80-120 g of rock salt (salt should be without iodine), 1-2 tablespoons of sugar.

Шаг 7

6. In a jar with a wide neck or other container blend the lemons that they were free and they are not strongly pressed to each other. As wrote the author of the recipe, you can put a sprig of fennel or dill (leaves of the olive tree, green peppers or slightly "beaten" olives) to accelerate the fermentation process. When salted for the first time, put a sprig of dill. Here at the Bank - 5 large lemons.

Шаг 8

7. Pour the brine. If You have a container with a very wide neck, the lemons are covered with a saucer (so that lemons were in brine), and the container is sealed tightly with a lid, not to tear gases. I have the usual metal cap that is loose.

Шаг 9

8. The lemons stand in a warm place for a few weeks (I was standing under the battery). The author wrote that the full flavor develops within 7-8 weeks. To use the lemons I started on the fifth week.

Шаг 10

9. Lemons, store-bought, can form during the fermentation of mold on the surface. This mold is harmless. It can be removed with a cloth.
After 3 weeks looking in the jar, I saw a small "island" of mold. Removed cloth, more it was not formed.
Every few days, cover the jar sealed with a lid and shake the lemons.

Шаг 11

10. Five weeks later got to sample.

Шаг 12

11. Celebrated the New year with a New snack.

Шаг 13

12. The second time salted tiny lemons without the green.

Шаг 14

13. Salted lemons manifested a strong pungent aroma and rich taste. You can eat them just like that.
Prepare them in different salads. The recipes use both the pulp and the zest.

Шаг 15

14. Bon appetit!

Шаг 16

Many thanks to the author of the article and recipe for salted lemons. Took the recipe from here: http://oede.livejour nal.com/401644.html