Admin
Quote: Cvetaal

And mine are pickled in the refrigerator for the first day. Thank you, Tatyana, for a wonderful recipe

To your health!
First day and still alive?
Cvetaal
I train willpower, yesterday I tried salty, very tasty
Kisanata
Admin, Cvetaal, thanks for the answers, I will try it without shit, and for the next batch I will look in Auchan. And then the lemons are waiting for me, they are in the refrigerator. Ambassador today.
A wonderful recipe - right for my soul. Thanks again.
Admin
Quote: Cvetaal

I train willpower, yesterday I tried salty, very tasty

Well, well - let's count the rest at the end of the week

Irisha, to your health!
Kokoschka
Admin, but in this recipe, did you remove the bones?
Admin
Quote: kokoshka

Admin, but in this recipe, did you remove the bones?

I leave the bones, they do not bother me and do not affect the taste of the syrup
Kokoschka
Admin, I understand, but I think this should not affect the result?
Admin
Quote: kokoshka

Admin, I understand, but I think this should not affect the result?

I have already tried many times to explain my position and observations about the neat attitude to the walls and membranes of the white lemon. If they are damaged and then poured with hot marinade (or boiled), the juice from the lemons will drain faster and the slices will become thinner, lose their density, and the pulp will become thinner and lose its appearance, only one lemon peel and a thin layer of pulp may remain.
And when you take a slice of lemon in your mouth, only the crust is felt. It's a pity to lose goodies that can go into liquid

Now I will make another portion of lemons, and I will try to cut the lemons into halves only lengthwise to maintain their shape and flesh. And so that the lemons fit into my mouth, I will cut the lemons when serving. I'll look at this option

And the bones - yes, God is with them, you can remove them before serving (or shoot from the balcony through a tube), there are not so many of them in the slices.
Prepare lemons, take the first step - it's not difficult, and then decide for yourself how to cook and proceed
Kokoschka
Every time I read your post a mouthful of saliva! I agree with the position on the bones completely if the recipe takes root I will leave them!

Admin then tell how it is with halves.
Admin
Quote: kokoshka

Every time I read your post a mouthful of saliva!

Self-cleaning of the body is salivation! I will definitely tell and show
Kokoschka
Admin, made today lemons the only garlic turned blue.
Admin
Quote: kokoshka

Admin, made today lemons the only garlic turned blue.

It's okay, garlic can turn blue from acid. Apparently it depends on the variety of garlic.
Kokoschka
Understandably, I thought that I know that garlic is normal ...
Admin
And today I found another way to cook pickled lemons, oranges and kumquats.
I cut whole lemons into quarters, but don't cut them through. I put salt in the slot, put it in a bowl and leave it for a day. Thus, citrus fruits retain their shape very well, citrus slices retain the juice inside.

Sweet and sour pickled lemons

Sweet and sour pickled lemons

Sweet and sour pickled lemons

Sweet and sour pickled lemons

Delicious!
Now I constantly have a jar of pickled citrus fruits in my refrigerator - lemons, oranges, kumquats. I want to make more grapefruit and tangerines to try
Kokoschka
Class! We went to the forest to smoke mackerel and I laid lemons inside everyone was delighted, super! Let's try this method later.
Admin

I can only eat a lemon with tea, or a couple of mugs with salted fish ... but here I can eat a whole lemon at once ... and nothing, no consequences
Even our old granny eats a couple of slices (half a lemon!) With pleasure and says "delicious"
Kokoschka
Yes ...... delicious!
Cvetaal
Tatyana, my gratitude knows no bounds !!! So delicious that words cannot describe it. And in the "pure" form, and as a side dish for meat, duck, and instead of ginger for sushi, tasted in different ways, incomparable! I went to put a 3-liter jar
Admin
Sveta, try adding oranges, the cooking principle is the same - also delicious!
And cut them into four parts, but do not cut through to the end, and cover with salt - then as usual
Cvetaal
Tanya, did I understand correctly, add oranges to lemons or pickle oranges separately?
Admin

Sveta, I did it for testing, so I put separately lemons, separately oranges and kumquats - I liked the result
It seemed to me that you can put everything in one dish. And there, see for yourself how best to your taste.
Oranges are softer in taste because they are not so sour.
Kumquats have a specific bitterness, but very little, but they are not strong acid.
* kolyma *
Adminchka ..... Your last photos ..... this is something ..... tomorrow I will do - but, really, no shit, we don't have it anywhere (((
Cvetaal
Tanya, thanks, I understood everything
Admin
Quote: * kolyma *

Adminchka ..... Your last photos ..... this is something ..... tomorrow I will do - but, really, no shit, we don't have it anywhere (((

Tanyush, I think nothing will happen without horseradish The taste will still be from lemon juice, vinegar, sugar, and even chili, garlic, spices - there will be a taste
But in the new winter, be sure to throw the horseradish into the freezer, it will always come in handy
* kolyma *
Admin, Tatyana, SOS !!! Lemons (4 pcs - I make half a serving) with salt (1.5 tablespoons) have been standing for 10 hours already - there is almost no juice, approx. 1.5 tbsp. l. What to do? I think that this is very little, the lemons were so cheerful ...
Admin
With so many lemons, there won't be much juice. Let them stand for a day and salted well. In any case, the fruit will not be completely covered with juice, and will not give a little juice. The goal is not for the lemons to be juiced, but for the lemons to become salty - then fill them with marinade. And on that "drop" of juice, we will make a marinade.
* kolyma *
Admin-chka, what I did - they stood for a day, the juice turned out to be 40 grams, I made a marinade - the consistency is similar to syrup (thick and viscous), delicious, the garlic turned blue. cool down - transfer to the refrigerator. Tell me Tatyana, and what did you like the most from citrus according to this recipe? Have you made grapefruits, tangerines?
Admin

Thick and viscous, as there is a lot of sugar, it should be. The juicier the lemons and the thinner the crust, the more juice - but there won't be much anyway.

Grapefruits, tangerines are still standing and infused, later I will say what and how in a couple of days.
Liked oranges and kumquats and lemons
torbochka
Tatiana, excuse the confusion, what does "garlic 1.5 solo" mean?
Admin
Quote: torbochka

Tatiana, excuse the confusion, what does "garlic 1.5 solo" mean?

Garlic "SOLO" is garlic in which there are no cloves, like this - one head, one tooth

Sweet and sour pickled lemons

The size of the head is small, like 2-3 small cloves of regular garlic, it tastes good. I like this garlic and buy it often in small baskets in the supermarket

Sweet and sour pickled lemons

torbochka
Thank you, there was one more knowledge in my head!))
Admin
Quote: torbochka

Thank you, there was one more knowledge in my head!))

The only thing left to do is to try pickled lemons, and knowledge will increase even more.
torbochka
Tatyana, is it fundamentally - this particular garlic-solo, or can you replace it with a "chorus"? (well, this is in case I don't find a "soloist"!)
Kokoschka
I made a chicken in a slow cooker on the weekend and put a few slices of lemon so it turned out to be Carmelized and the meat got a very tasty sauce! very worthwhile thing these pickled lemons !!!
Admin
Quote: torbochka

Tatyana, is it fundamentally - this particular garlic-solo, or can you replace it with a "chorus"? (well, this is in case I don't find a "soloist"!)

No, it doesn't matter, you can put the usual one. It's just that solo garlic is not as vigorous as usual, which is what I like, the taste is softer
Admin
Quote: kokoshka

I made a chicken in a slow cooker on the weekend and put a few slices of lemon so it turned out to be Carmelized and the meat got a very tasty sauce! very worthwhile thing these pickled lemons !!!

Lily, to your health! I told you - do it, you won't regret it
torbochka
Quote: Admin
It's just that solo garlic is not as vigorous as usual, which is what I like, the taste is softer
Clearly, we will search! Thank you!
Admin


Vegetable stew with chicken and pickled lemons (Admin)

Sweet and sour pickled lemons

I recommend cooking - very tasty!
Kokoschka
Tanyusha thank you again for the recipe !!!
I baked mackerel in the oven and then sea bass. How delicious these lemons are. The first time I lived even earlier with apprehension. Now every time I put more and more and still little. Super! Now I'm waiting for a new one to make jerky
Admin

Lily, to your health!
Very tasty! I can just persuade a whole lemon, and no problem, unlike raw
My son-in-law is hooked on these lemons, he also puts them wherever you can take them in, even the syrup went into action, adds it to the meat when stewing, asked him to make a porridge for the winter
I ordered lemons of the new harvest, but it will be in November - we will wait!

Cook for your health, I am very pleased that the lemons have taken root with you!
Kokoschka
Tanyusha and syrup. And poured into meat and broth and salad. In general, everywhere. This recipe is just a godsend! Thank you for the find!
Admin

Today fresh lemons arrived with a thin crust, tender and aromatic of the new harvest

Sweet and sour pickled lemons Sweet and sour pickled lemons Sweet and sour pickled lemons

And this means that tomorrow I start to pickle lemons
Gala
Quote: Admin

Today fresh lemons arrived with a thin crust, tender and aromatic of the new harvest
Tanya, where and where did they come from? Maybe I want those too.
Admin
Quote: + Gala +

Tanya, where and where did they come from? Maybe I want those too.

Galya, they came from Abkhazia to the market (they grow there and the harvest time has come), and from the market to me every year I order myself Abkhaz lemons, the lemons of the new harvest are very good

Now is the time for new lemons, so they can be on the market in Moscow
Gala
Aha Now I will know. We must pay attention.
Admin
Quote: + Gala +

Aha Now I will know. We must pay attention.

To your health!

Yes, I forgot to say - fresh Abkhaz lemons are never covered with wax or petroleum jelly!
This can be checked by touch, wax greasy marks will remain on the hand, or when washing lemons, the hands will become greasy, in a "greasy" coating that is difficult to wash off.

In this case, I wash all the fruits in hot water with the addition of dishwashing detergent (just a drop!), Wash them off with my hands, rinsing off the plaque and then rinse well several times in clean water. It helps!
Lёlka
Tanya, is it possible to use not rock salt, but some other? I somehow do not really like her ...: pardon: Only when I salt the cucumbers. But there you dissolve it in water, and the dirt can be drained after settling
Admin
Iodized salt is not suitable for pickling. I would not fall asleep in the sea either, it is more suitable for fish.

But the gray rock salt will be just right! And there is no need to be afraid of "rubbish, dirt", this is not rubbish or dirt, but mineral inclusions that are found during salt processing, during its preparation. These inclusions will then either dissolve in the liquid or settle at the bottom of the can - nothing bad will happen

Cucumbers are delicious, aren't they? So the lemons will turn out delicious!

And I already have 24 lemons for pickling. Tomorrow I will pour marinade

Sweet and sour pickled lemons

Behind the bowl, you can see a pack of salt that I use in cooking - a gray stone

Lёlka
Jouravl
Admin, Tanya !! What a recipe And what delicious pictures! Fresh, bright, juicy I bought lemons with thin skin today, I could not resist - I immediately salted it. True, there is no horseradish, and the garlic is over, but it's fixable, I'll buy it tomorrow .. Can you replace horseradish with ginger? You can hardly buy the roots now, only jars of horseradish ...
Tanyusha!
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