Pickled lemons

Not to say that very often, but a product such as pickled lemons is found in the recipes of some dishes. In particular, pickled lemons are quite widely used in Moroccan cuisine. Pickled lemons today can be purchased in specialized stores on exotic products for our country at a very reasonable price.

In addition, to use when preparing certain dishes, you need to lay a very small amount of pickled lemons, so the product you purchased can be stored for quite some time. Pickled lemons tend to be added to salads, vegetables and fish dishes as a flavorful seasoning with a savoury flavour.

The interesting thing is that making pickled lemons at home is also not difficult. Moreover, special skills and skill in the field of cooking are not required at all. Essentially, the process of making pickled lemons is salting this sour fruit. For pickled lemons, only two ingredients will be needed - the fruits themselves and the sea salt of coarse grinding. It's the perfect line-up. If you do not have sea salt, you can use the usual food salt of coarse grinding.

In general, it is advised to take about ten pieces of this ascorbic acid-rich fruit, and first pickling (salting) is used only half. The fruit is cut in length, but the connecting part of the fruit remains intact. Salt in the amount of about one tablespoon is poured into the formed "pocket" of lemon.

Salt-filled lemons are closed, laid out in dishes and covered with a lid on which the yoke is placed. Moreover, it is believed that the heavier the load is used, the better. Pickled lemons should stand under oppression for about three days - it is after this period that fruits give the necessary amount of juice.

After a measured time, juice is squeezed out of the remaining half of fresh fruits, which pour salted-pickled lemons. At the last stage of cooking this rich seasoning, lemons should marinate for another month. It is believed that the longer they marinate, the more intensively the taste of the finished product is obtained.

Most often, it is customary to use pickled lemons themselves in cooking, but their peel, which must be finely shredded and then added to dishes. In sauces and tagines, for example, pieces of flesh without seeds can also be added. Using pickled lemons, excellent baked fish and meat are obtained, and marinade is often added to sauces and cocktails, for example, to Bloody Mary, prepared in the Moroccan style.