Lemons in a new light. Boosting your health with pickled lemons

To make pickled lemons, you will primarily need lemons, boiled or mineral water, sea salt, and a large sterilized jar beforehand. First, thoroughly wash the lemons and cut them crosswise to ensure they don't fall apart. Add a tablespoon of salt and place them in the jar.

Next, pour a mixture of freshly squeezed lemon juice and water over the fruits. Add black pepper, bay leaves, cloves, rosemary, cinnamon, and ginger to the jar to enhance the taste and health benefits. Secure the lid and leave it for about four weeks in a dark place at room temperature. Remember to shake the jar from time to time. After the requisite time, transfer the vitamin-enriched pickled lemons to the refrigerator. They add a delightful tang when finely chopped and added to our favorite dishes.

Both fresh and pickled lemons are a rich source of vitamin C, bolstering our resistance to viral and bacterial infections, especially during the winter. The antioxidants found in this citrus fruit lower the risk of cancer development, reduce harmful excess free radicals in the body and slow down the aging process of cells.

Additionally, homemade preparations based on lemons help cleanse our bodies of toxic substances. Pickled lemons also contain lactic acid, which improves digestion and enhances the work of the intestines, removing harmful food residues and regulating their bacterial flora.