Pickled lemons: The zesty kitchen secret transforming dishes

The craze for pickling continues, as you can pickle almost anything with more or less tasty results. My latest discovery is pickled lemons, which have quickly become popular. Although they have gained popularity recently, they have been known in Morocco for generations. Moroccan cuisine is famous for its rich flavors and aromas. The combination of fresh vegetables, such as tomatoes and cucumbers, with the intense taste of tahini and the tangy note of pickled lemon, is one of the regional delicacies.

Pickled lemons have a completely different taste than fresh lemons. They are more complex and rich in flavor, with a hint of sweetness and a salty aftertaste. The pickling process enriches the lemons with probiotics, which have a beneficial effect on our health.

Choose organic lemons or thoroughly scald them with boiling water. Pickled lemons should be stored in the refrigerator, in an airtight jar, for several months.

Ingredients:

          
• 6-8 lemons
• 7 tablespoons of Himalayan or sea salt
• 1 cup of water
• 2-3 peppercorns
• 2-3 bay leaves
• 1 cinnamon stick

Preparation:

1. Thoroughly wash the lemons and cut them into a cross, not cutting through the peel completely.
2. In each created pocket, pour about a teaspoon of salt. Gently squeeze the lemon to release juice.
3. Place the prepared lemons in the sterilized jar.
4. Add the peppercorns, bay leaves, and cinnamon stick.
5. Pour the lemons with the juice that flowed out during salting and with water. The liquid should completely cover the lemons.
6. Tightly close the jar and set aside for about 3-4 weeks.
7. Every few days, gently shake the jar to distribute the salt evenly.

After the pickling is finished, move the jar to the refrigerator.

They pair perfectly with both meat and vegetarian dishes. They can be added to tagines, stews, sauces, and desserts. They taste great with grilled meat or fish. I also add pickled lemons to lemonade, enhancing its flavor.