Sweet and sour pickled lemons

[the batch turned out better, more vigorous, richer in taste]

Sweet and sour pickled lemons

Category: Cold meals and snacks

Ingredients
Fresh lemons	8 pcs. middle
Coarse rock salt	2-3 st. l. with a small top
Fresh garlic	1 PC. solo / 4 teeth
Light grape vinegar	250-300 ml.
White sugar	600-750 grams
Horseradish fresh	2-3 tsp cut into strips
Seeds: coriander, dill, mustard	1/2 cup each l.
Black pepper and pink peas	1 coffee box l.
Chili peppers, fresh or dried	1-2 pods, medium to taste

Cooking method

• Today I took a sample from a new portion of lemons - this the batch turned out better, more vigorous, richer in taste:
• Therefore, I place at the very beginning of the recipe and the second edition of the recipe, choose which one is closer to your taste
• Medium lemons - 8 pcs.
• Coarse salt - 3 tbsp l. with a small top
• Fresh garlic 1.5 pcs. solo / 6 teeth crush
• Light grape vinegar 250 ml.
• White sugar 750 grams
• Fresh horseradish 1-2 tbsp. l. with the top (horseradish about 1.5 x 10 cm) cut into large straws
• Seeds: coriander, dill, mustard 1/2 cup each. l.
• Black pepper, green and pink peas, 1 coffee each. l.
• Fresh or dried chili peppers 1-2 pods medium to taste, it is better to put 2 pods 6-8 cm each, but to taste.
• The rest is prepared according to the recipe.
• There are no obvious acid lemons, there is enough sweetness, the aftertaste of horseradish, chili pepper, but not much - TASTY!
• 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.
• 
• Further, the cooking principle is described below.
• 
• Rinse fresh lemons well with water, dry with a towel.
• Cut into 6 slices lengthwise, put in a saucepan, cover with salt, leave to salt for a day. Shake the pot a couple of times so that all the lemons are evenly covered with the resulting brine. Transfer the lemons to a bowl, leave the brine in a saucepan, it is enough.
• 
• Put the pan on the fire, add wine vinegar, sugar, chili pepper, garlic (crush with a knife), fresh horseradish (cut into strips) to the brine, different seeds, different peppers, bring the marinade to a boil and boil over medium heat until sugar dissolves and combining all ingredients, about 2-3 minutes.
• 
• Put lemon slices in a 1.5-2 liter jar (I fit in 1.5 liters), skin upwards to preserve the appearance of the lemons, pour hot marinade, put all the spices in the jar, let stand in the jar on the table so that the marinade is absorbed into lemons. If the lemons are bare on top, add more marinade to drown the lemons.
• 
• Close the jar of lemons with a lid and put in the refrigerator to ripen, marinate for about 3-5 days.
• We use it everywhere: for biting meat, in marinades for chicken, meat, in pies and cakes - wherever you need lemon juice and zest. We use the marinade for dressing salads and in marinades for vegetables and meat. In general, widespread use.
• 
• 
• 
• 

Note

I really liked this business! While I had time to eat with pleasure just like that, with meat
Today I put the second jar of lemons to marinate, only slightly changed the proportions, made the taste sweeter and brighter.
I have been looking for a recipe for salted or pickled lemons for a long time. Salted lemons on pure salt didn't suit me, I didn't like the taste, and I didn't eat them. I remembered about my blanks "Table marmalade from salted lemons" and based on this recipe, I made salted lemons in a sweet and sour marinade.
Cook with pleasure and bon appetit!



LEMONS - the fruits of an evergreen tree up to 7 m high with leathery shiny lanceolate leaves with a characteristic odor and white fragrant flowers. Multi-celled berries with a leathery pericarp and juicy, sour pulp, divided into segments. They are oval or ovoid, with nipple ends, smooth or bumpy surfaces.

Homeland - Southeast Asia. Cultivated in almost all subtropical and tropical countries; in the former USSR - mainly in Georgia, Tajikistan, Uzbekistan. The pulp of lemons contains up to 5% organic acids (mainly citric), about 3% sugar, 40 mg% vitamin C, as well as vitamins Bi, Br, PP, pectin (gelling) substances, and mineral salts. Lemon peel is very rich in essential oils, pectins and vitamins. Vitamin C in the peel up to 140 mg%.

Lemon is served with tea, black coffee, cognac, jellied and salted fish. The zest is made from the peel. The lemon peel aroma is enhanced if boiled over the lemon before use or put in hot water for a few seconds. When squeezing lemon juice, do not crush the white part of the peel too much, otherwise the juice will turn out to be bitter.

Lemons are harvested from mid-November to mid-December. Fruits keep well; undamaged, wrapped in tissue paper, they remain fresh for 6-7 months at 6-7 ° C; at lower temperatures they usually show brown spots. Lemon can be well preserved if you cut it into thin slices and put it in a glass or enamel dish with a lid, thickly sprinkling it layer by layer with granulated sugar (the top layer is granulated sugar). At the same time, the taste of lemon does not deteriorate and vitamins are not lost.

The best varieties: Meyera, Novogruzinsky, Lisbon, Maikop, Genoa.

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An interesting recipe, Tan! I would say that this is a ready-made sauce for all kinds of dishes. With pleasure I take it to my bins, thanks !!!

[Marina]

An interesting recipe, Tan! I would say that this is a ready-made sauce for all kinds of dishes. With pleasure I take it to my bins, thanks !!!

Marina, YES! From the lemons themselves to the marinade, everything is used! And lemons are not so vigorously sour tear out your eyes that not everyone likes
Try to cook it yourself, I hope you won't be mistaken in the recipe

[Admin]

made the taste sweeter and brighter

Admin, I ask you - write later which option you liked more (these proportions or those where sweeter and brighter). thank you in advance!

: hi: I read the recipe, swallowed saliva. I love these things very much. I will definitely prepare.

OK! I'll tell you! But in any case, you need to cook to your taste. I wanted to add some more sugar

[Tatyana]

Tatyana.A wonderful pickled lemons recipe.
And I marinated three weeks ago according to the Moroccan recipe, marinate with it for another week. : crazy: There only salt and lemon juice, I'm afraid that not ponravitsya as and your first ambassador.
Know, then I will cook according to your recipe. Thank you.

[Luda]

Luda, THANK YOU!
Well, I can't eat salted lemons at all. I did several pickles with spices and salt - it's not mine
And in the refrigerator they are poorly stored, moldy quickly.

If you don't like the Moroccan - drain the brine, add spices, sugar and boil the brine, then pour the lemons over them - let them stand still and marinate. You need to save!

You need to save!

It is me who needs to be saved!
I'm completely crazy with these lemons. Twelve pieces left, and I'm already in a panic - where else could I buy a bag of good lemons!
I ordered a chili pepper for my husband, I'll make your lemon in the evening, Tan. The rest is all there!

[but to taste]

Today I took a sample from a new portion of lemons - this batch turned out better, more vigorous, more saturated in taste:

Medium lemons - 8 pcs.
Coarse salt - 3 tbsp l. with a small top
Fresh garlic 1.5 pcs.solo / 6 teeth crush
Light grape vinegar 250 ml.
White sugar 750 grams
Fresh horseradish 1-2 tbsp. l. with the top (horseradish about 1.5 x 10 cm) cut into large straws
Seeds: coriander, dill, mustard 1/2 cup each. l.
Black pepper, green and pink peas, 1 coffee each. l.
Fresh or dried chili peppers 1-2 pods medium to taste, it is better to put 2 pods 6-8 cm each. but to taste... I used dried chili peppers, whole pods

The rest is prepared according to the recipe.

There are no obvious acid lemons, there is enough sweetness, the aftertaste of horseradish, chili pepper, but not much

unsubscribe in a week, Tanechka! I also can't imagine a lemon salty, but we'll take a look. Thank you for the advice you need and, most importantly, on time.

unsubscribe in a week, Tanechka! I also can't imagine a lemon salty, but we'll take a look. Thank you for the advice you need and, most importantly, on time.

Yes, you can wait a week and not wait for me the night stood in the marinade and were ready

I just looked, it turns out that for the most part the lemons are thick-peaked. Tan, I don't even know what you think, is it worth starting all this with them? After all, they taste completely different. Or is it better to wait a couple of days and buy good thin-cut ones at Metro? We're going there this weekend ... I just broke my head.

Flax, my lemons were bought in a store, "what we have, we have," we got different ones, thin and thick, and large and smaller. The main thing is that they are neat and tidy, I choose so that they are not sluggish. And the thick crust will keep the shape of lemons, the crust will be saturated with goodies and it will be pleasant to chew it - this is already from the experience of pickling lemons

Oh, okay then. I will make of them. Unsubscribe later. Thank you!

I salted four lemons for testing ... a day has passed, and there is nothing to marinate ...
I go nuts, dear editors! Well, the question is, who are the salted lemons ?!
May Husband, who else! There were a few unfortunate slices left, said: "Mine!"
I put the next four lemons to salt!

I, for the experiment, made one lemon. I confess that I didn’t add chili and vinegar, and the rest, because of the small portion, I put to taste. It turned out to be a great alternative to ketchup and vinegar with pepper for dumplings and pasta. My husband and son really liked it, and I tried it too (marinade - mmmm!). Well, now you can marinate a full portion.

[Svetlanka]

I salted four lemons for testing ... a day has passed, and there is nothing to marinate ...
I go nuts, dear editors! Well, the question is, who are the salted lemons ?!
May Husband, who else! There were a few unfortunate slices left, said: "Mine!"
I set the next four lemons to salt!

Ha ha ha And I said - tasteless, we will not eat

And I didn't go for purely salted lemons. And they eat salted lemons in North Africa, Morocco, this is their invention, as an addition to meat, lamb, couscous

Today my lemons according to the specified recipe are 4 days old - the taste is awesome, I'll tell you Well, it's very tasty
I have as many as two cans, as many as 16 pieces! I don't know how it will be next, but now a wonderful addition goes everywhere, including syrup

Svetlanka, to your health!

Girls, I'm so glad that you liked the lemons, I hope they will register with you for a long time

I also put 4 pieces for a sample, while I was cooking the marinade - I licked the whole spoonful of such lemon-vinegar jam ...
I already suspect that it will be delicious, I will write off the results.

[Sveta]

Sveta, will be delicious, sure! From my own experience, it is advisable to hold the lemons for a week in the marinade, if you can develop willpower and not gobble them up earlier

if you can work out willpower and not gobble them up earlier

Will not work! I already have the third batch (of the last three lemons) will not even reach the marinade itself, and only after ...

Will not work! I already have the third batch (of the last three lemons) will not even reach the marinade itself, and only after ...

so, do as I do, just a 2-liter jar (8 pieces), it turns out very mentally.

I need to salt 16 in general, so that at least something comes to the marinade!

Yeah, I get it, I have to try. It seems like the description is my taste, but I don't yet understand what exactly they will turn out.

[Admin]

Oh, girls, I run after you on all topics, collect goodies. So I liked the lemons very much, I'll go shopping so that I can prepare a new one for my husband's return. Tanyusha,Admin, thanks for the recipe!

[Girls]

Girls, THANK YOU! I love lemons!

[Tanyul]

Tanyul, but I don't like salty identities, as well as Tanya. It’s my husband’s eating them. So tonight we'll go to the Metro, buy some lemons and some pickles in the end.

Well, very interesting! You can try to make your husband and mother-in-law. They are lovers of everything spicy and salty. I just don't have shit. What instead of him, or even without him? Or maybe you can take a horseradish store in jars, which. And where to store on the windowsill or in the refrigerator, or just under the table? The fact is that the husband will only arrive home in a month, therefore she asked about the place of storage. Thanks for the recipe, Admin.

Lena, it's hard for me to describe the taste of lemons, no matter how hard I try, everyone immediately imagines the taste of salt. They are strongly salted only a day after salting. But this is a forced operation to salt the lemons for further pickling. Well, our husband Lenka cracks them with pleasure, so he lacks salty vitamins

After salting, lemons are poured with a strong, spicy-sweet marinade, and against this background, salt goes far into the background, it is practically not felt.
Canned horseradish will not work, it will be cloudy in porridge and syrup. At the market you can buy fresh horseradish from grannies. You can do without it, the pungency will be from the chili pepper.
I store fresh horseradish with rhizomes since autumn, keep it with vegetables in the refrigerator, you can store it in the freezer, nothing will come of it.

Lemons are stored well, at first they acquire a taste for about a week, then they are infused - they can easily stand for a month. Lemons stand in the cold, in my refrigerator.

You can do without it, the pungency will be from the chili pepper.

On the contrary, I put horseradish, but there is no chili (well, we do not love it, even though what do you do). Very spicy. Lemons will not stand for months like "crap". I keep it (horseradish), like Tatiana, in the refrigerator.

[Sveta]

Sveta, but what about the taste of lemons? Did you like it, or how?

Tanya read as much flaky choked will definitely do it! Will dried horseradish go?

Lemon bit too. This is just the most delicacy for me now, I called them "sour and spicy", sweetness in moderation, but actually I did not feel it. Made a full portion. Next time I want to try putting mustard for pungency (I love its taste). But what I cook is of such a plan, I just try (now I only try many dishes), and others eat, but I say my own taste.
About mustard .... The marinade will probably grow cloudy? Well, okay, not for sale.

[Lily]

Tanya read as much flaky choked will definitely do it! Will dried horseradish go?

Lily, dry horseradish will go, with a hot marinade it will straighten

Sveta, it is better to add mustard with grains, you can increase the portion to taste.

Girls, we make all the ingredient bookmarks to our liking. The first portion of the recipe, we try, and then we reduce-add to the taste of our husbands

And today I cooked chicken in a saucepan, and added a few slices of lemons and more marinade. The lemons boiled, gave up their marinade and taste, and were satiated with chicken broth - I really liked this business. And the chicken, and the sauce, and the lemons!

Tanya has used mustard seeds several times. Such a usual spicy mustard taste does not work, according to my taste, it is lost in other seasonings / spices.
The chicken is delicious! We must try to cook red fish with these lemons.

Tanya has used mustard seeds several times. Such a usual spicy mustard taste does not work, according to my taste, it is lost in other seasonings / spices.

And if you figure out what is ready-made mustard? These are the mustard grains themselves, ground, plus vinegar, sugar, salt and other additives ...

Maybe crush it in a mortar before laying it?

You can try to do so. But if you again understand the ready-made mustard, then the powder itself tastes bitter and tasteless, but after additions and ripening, the taste becomes completely different. As for me, I would increase the grains of mustard and, by trial, adjust the amount of additives, salt, sugar, vinegar and others.

the powder itself tastes bitter and tasteless

That's for sure. Okay, let's fantasize and taste. Most importantly, the idea has been submitted, and thanks for that!

And today I cooked chicken in a saucepan, and added a few slices of lemons and more marinade. The lemons boiled, gave up their marinade and taste, and were satiated with chicken broth - I really liked this business. And the chicken, and the sauce, and the lemons!

EYE FOOD !!!

AGREE! I admire too.

[Admin]

Adminwould apple cider vinegar work?

[Admin]

Adminwould apple cider vinegar work?

Lilyand apple cider vinegar will do

This is great, otherwise I would have to rush to search ...

Admin, Tatiana, the recipe is great, I also want to make lemons in a sweet and sour marinade. I bought lemons, but the recipe says horseradish. But he cannot be found now. Please tell me how you can replace or buy it. I really want to make lemons. Thank you very much in advance.
I really like your recipes.

[Ira]

IraThank you for your kind words and feedback!

Do it without horseradish for now, look at the taste - it will still be tasty. Buy horseradish in the summer and stock up for the winter, you can dry it or put it in the freezer - it won't take much space, but it will be in demand in winter

Admin! It's good that you can do it without shit. And then I was a little upset. I'm already running for lemons. I really want to try to cook meat with this marinade.

[Admin]

Admin

, I sprinkled everything with salt tomorrow I will fill it !!!

[Admin]

Admin

, I sprinkled everything with salt tomorrow I will fill it !!!

Zhdemssssss ...

[Kisanata]

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

horseradish is indicated. But he cannot be found now.

Kisanata, horseradish root is sold all year round in large chain stores: Auchan, Globus, etc.