Zitronen im Salz

Lemons in Salt

Pane-Bistecca
I like it when a light lemon flavor “colors” the food. That’s why I often rub the zest of lemons into all kinds of edibles especially into pastries.

I copied these preserved lemons from the Moroccans, because they taste wonderful. They fit into so many dishes, just cook them with the meat, which gives the dish a very subtle flavor. They are quick to make and a great gift from the kitchen!
Prep time
10 min
Cooking time
5 min
Portions
4-8
Total time
15 min

Ingredients

For one large or 2 smaller Jars:

  • 8 Lemons (untreated)

  • 60 g coarse Sea salt

Instructions

1

Step 1

Sprinkle the bottom of the jar (or the 2 jars) with salt.
2

Step 2

Cut 5 lemons crosswise, but not all the way through. Sprinkle the inside with salt and press the lemons together again. Now place them in the jar and press them down well.
3

Step 3

Pour the juice of the remaining 3 lemons into the jar and add enough boiling water to cover the lemons. Close the jar well and leave to infuse for about 3 weeks.
4

Step 4

You can add the lemons finely chopped to sauces or salads, make a salsa out of them, add them to chicken or a risotto.

Notes

The taste is delicate but very good!
zutaten Zitronen im Salz
zitrone
salz
im glas
Zitronen im Salz
Zitronen im Salz
Zitronen im Salz
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