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What do salted lemons eat with? Salt lemons

Step 1: prepare the lemon fruit, sterilize the jars and add the spices.

In order for the lemons to be tasty and poured with juice, the fruits must be taken firm and very juicy. Put the lemon in a bowl. We rinse it under running water and soak it in it for 30 minutes, so that bitterness comes out of the skin. After that, we take the soaked lemons one by one in our hands and use a knife to make cuts on one of the sides of the lemon. First, in parallel, then perpendicularly, in simple words, cross, cross. It turned out a lemon - a flower, and we will stuff its core. While the lemon is soaking, sterilize the cans. This is done simply, take a kettle with water, put 2 metal lids inside it for preservation and put it on the stove turned on at a strong level. When the water boils, remove the lid from the kettle and insert it into the neck of the kettle 1 liter jar neck down. The can began to sweat, we sterilize it, thus, within 15 minutes. Place the sterilized jar with a waffle towel on a clean table, gently holding it upside down with your hands. Leave the sterilized lids in boiling water. We put in each sterile jar 2 coriander kernels, 2 black peppercorns, 2 laurel leaves and 1 small hot chili. We take prepared lemons and stuff them with 1 teaspoon of salt, who loves salt can put more salt. Put the stuffed lemons in a jar with clean hands and lightly press down so that the juice comes from them. Do not press the lemons hard, as they may lose their shape and firmness.

Step 2: prepare a water bath.

We cover the jars of lemons with sterilized lids, which we take out from the kettle using the tongs for canning. And we give lemons, infuse with salt about 30 minutes. During this time, they will let out the juice, which completely covers the stuffed fruits to the top. While the lemons are settling, we take a deep saucepan, pour running water into it and put it on the stove, turned on at a strong level. We put it in cold water jars with lemons and spices. The water should be two fingers below the neck of the jar. We boil the banks for 15 minutes and we take them out with the help of special tongs for lifting the cans together with the lids. Take the canning key and screw the lid on the jar. Each housewife has an individual key, so the process of closing the jar depends only on your preservation key. The lid should fit snugly against the surface of the jar so that no air gets into it. Turn the finished cans upside down and place them under a woolen blanket until they cool completely, about 1 day... We put ready-made jars with lemon in the pantry or cellar.

Step 3: Serve canned lemons with salt.

Canned lemons with salt are served on a plate with a glass of vodka or tequila. This lemon goes very well with fish or meat dishes. It can also be used in cooking various sauces and pickles. Often various cheese snacks are prepared with such lemon, used for baking meat and fish pies... Lemon with salt turns out to be spicy and very spicy. Bon Appetit!

- - Lemon can not be stuffed, but put whole in jars, having previously made a couple of holes in it with a fork or knife.

- - You can make your lemon more flavorful by adding a couple of allspice and 5 grams of vanilla (on the tip of a knife). And you can also make the lemon less spicy by adding less spices and cutting out chili peppers altogether.

- - If your lemon has a little juice, and it does not completely cover the fruit, you can add regular lemon juice or a little boiled pure distilled water to a jar.

Among all the advice supporters share traditional medicine, deserves special attention lemon application with various spices. Sounds tempting, doesn't it?

Today we are talking about sour citrus with salt and pepper. This medicine primarily helps with colds, but it's worth learning about its other useful properties!

Lemon cure

  1. For colds, especially when tortured cough drink more warm liquid. But for a faster recovery, add a little salt, pepper and lemon juice to water or tea. Or just eat the salted and peppery lemon wedges.
  2. If sore throat, rinse it with the following solution: 200 ml warm water, 1/2 tsp. lemon juice and 1/2 tsp. salt.
  3. Baths for nails will be more effective if you add a couple of drops of lemon juice and a pinch of salt to them.
  4. Aroma baths with lemon and salt - the most pleasant way get rid of cellulite.
  5. With a hangover drink tomato juice with 2-3 drops of lemon juice, a pinch of salt and black pepper.
  6. If you have overweight problems, daily use 1 glass of warm water with 1/4 tsp. ground black pepper, 1 tbsp. l. honey and 2 tbsp. l. lemon juice.
  7. With nausea take water with the addition of lemon juice and black pepper.
  8. Do you want new taste sensations? If you grind lemon zest, black pepper and salt, you get one that will not only add spice to the taste of your favorite dish, but also speed up your metabolism.

Lemon with salt and pepper- a burning medicine not only for colds! You are probably convinced that it is worth including this fruit in your diet.

Be healthy and not hurt!

Lemon juice- a popular substitute for vinegar in vegetable and meat dishes Oh. Agree, a fragrant fresh dressing with a pleasant sourness is much healthier and more natural. A more piquant trio - salt, black pepper and lemon - are frequent ingredients in salads, snacks and soups.

It turns out that this combination not only improves the taste of culinary products, but is also used to prevent many ailments. Simple products, which you can probably find in your kitchen, will help to cope even with chronic diseases.

How to use lemon, salt and pepper

  1. For a sore throat
    Squeeze out 1 tbsp. l. lemon juice and add to a glass of water. Pour 1 tsp there. salt and 0.5 tsp. ground black pepper. Gargle with this mixture 2-3 times a day.
  2. To cleanse the gallbladder from stones
    Consume a 3 teaspoon mixture. olive oil, 1 tsp. lemon juice and 1 tsp. black pepper every day.
  3. For nausea and indigestion
    Black pepper is known to be an effective remedy for indigestion and diarrhea, and the scent of lemon prevents nausea. If you experience typical symptoms, drink the mixture from a glass of water with 1 tsp. black pepper and 1 tbsp. l. lemon juice.
  4. Toothache
    A mixture of pepper and clove oil will help get rid of pain. Mix them in a 1: 2 ratio and brush your teeth 2 times a day.
  5. Bleeding from the nose
    He will be stopped by a tampon dipped in 5-6 drops of lemon juice. Place it in your nostril to stop bleeding. This method is also good for relieving nausea and headaches.
  6. Stomatitis treatment
    You can relieve pain in case of illness and kill bacteria by rinsing your mouth with a solution of salt and warm water. Take 1 tbsp for a glass of water. l. salt.
  7. Weight loss
    A drink that should be taken in the morning on an empty stomach will help you to improve digestion and reduce weight. Take 1 glass of warm water, add 2 tsp. lemon juice, 0.25 tsp pepper and 1 tbsp. l. honey. Lemon and black pepper improve the body's metabolism. The polyphenols in citrus help prevent weight gain and help burn fat.

Such remedies you can cook at home... It is not always possible to take pharmaceutical preparations, and in case of minor diseases it is not necessary at all. Use these simple tips how to use lemon, salt and pepper for medicinal purposes and advise your friends!

Most people believe that lemons are common citrus fruits that are usually consumed in their natural form for making aromatic tea or other drinks, as well as for decorating various dishes. In addition, their juice is often used as a complete vinegar substitute. But few people know how tasty and healthy salted lemon can be. It turns out that even in such an unusual form, this fruit does not lose its individuality.

Useful blanks

Those who often use lemons to prepare a wide variety of dishes need to have them in stock at all times. But when stored for a long time in the refrigerator, food usually dries up and partially loses its properties. And the price of these fruits in the winter time strongly "bites". Salted lemon will be an excellent way out of this situation. Moreover, it can be made in advance in the required quantity, and then stored in the refrigerator, using, if necessary, as directed. For such preservation you will need:

  • 12 lemons;
  • 2 cinnamon sticks;
  • 10 peas of black allspice;
  • 2 bay leaves;
  • 200 grams of coarse sea salt.

Harvesting salted lemon is not at all difficult:

  • First, the fruits must be washed well. To do this, you can use a brush, since very often they are covered with a thin layer of wax for preservation.
  • On each lemon it is necessary to make a cross-shaped incision, not reaching the end by a quarter.
  • Pour a teaspoon of salt inside each fruit.
  • Pour 20 grams of salt on the bottom of a previously sterilized jar, put 5 peppercorns, a laurel leaf and 1 cinnamon stick.
  • Fill it with lemons, pressing the fruits tightly together. Put the remaining spices (laurel, salt, cinnamon and pepper) somewhere in the middle of the jar.
  • Fill the free space with the juice of five lemons and cold boiled water.

Under the lid, this product can be stored in the refrigerator for a whole month.

Peppercorn lemon

There are many dishes in oriental cuisine that require special ingredients. For example, for meat, you may need salted lemon. Sometimes it is prepared with hot peppers and herbs. The product acquires an extraordinary taste and aroma, which is then transferred to the main dish. To make one yourself original ingredient, required:

  • 4 lemons;
  • 2 pods hot pepper;
  • 100 grams of coarse table salt;
  • 150 milliliters of lemon juice;
  • two sprigs of rosemary.

You need to cook such a dish in stages:

  • Boil water in a saucepan.
  • Dip the washed lemons into it and hold them there for 5 minutes.
  • Cool food under running water and wipe dry.
  • Cut each lemon into 8 equal pieces and put them in a deep bowl.
  • Add salt, chopped peppers and rosemary and mix well.
  • Transfer the resulting mass to a jar and pour over the juice.
  • The mixture should stand under the lid in a cool place for 3 days.

After that, fragrant lemons can be used to prepare salads, snacks and hot meals.

Lemons in oil

Each housewife prepares salted lemons in her own way. The recipe depends on where it will be used later this product... For example, for salads and stewing meat, the option in which they are used is suitable following ingredients: per kilogram of lemons, 3 bay leaves, a teaspoon of peppercorns, 300 grams of salt and 150 milliliters of olive oil.

The whole procedure takes no more than 10 minutes:

  • First, the washed fruits must be divided into 6 parts with a sharp knife, without cutting to the very end.
  • Squeeze the juice of the first two citrus fruits into a clean jar with your hands. After that, tightly put all prepared foods in it.
  • Pour salt on top, add spices and pour oil over everything.
  • Close the jar tightly and store in a cool place.

Lemons should be left in this position for at least a month. After that, they can be added to any dish as a juicy and aromatic component. Many people claim that after such a procedure, the taste of citrus is enhanced several times.

Blanks for future use

If, after baking or preparing some other dish, a few lemons remain, then they can be saved without prejudice to the product itself. You should not add them to tea every time, so that the product does not have time to deteriorate. It is better to cook original salted lemons. The recipe for such conservation is extremely simple. You will need the following products to work:

  • fresh lemons;
  • salt;
  • vegetable oil.

The method is quite original and deserves special attention:

  • The first step is to rinse fresh citrus fruits thoroughly. Do not forget that then they will have to be eaten whole with the peel.
  • Carefully cut each fruit into 4 pieces.
  • Place the blanks in a clean glass jar.
  • Prepare the brine. To do this, dilute 70 grams of salt in a liter of water.
  • Pour brine over the food. The liquid should reach the "shoulder" of the can.
  • Pour oil over everything so that it covers the main products with a layer of 1 centimeter.

These lemons can be stored under the lid even when room temperature... At the right time, you just need to gently get it out of the jar with a fork the right amount citrus, and the rest of the pieces will wait in the wings.

Moroccan preserves

For Africans, lemons are as familiar as apples and pears are for us. To preserve a large harvest of fruits, locals have long been using a popular preservation method - salting. Over time, these products began to be used in cooking as an original component of various national dishes... To prepare real salted lemons in Moroccan style, you will definitely need: fresh citrus fruits and salt at the rate of 2 teaspoons for each lemon.

Salted lemons in Moroccan are prepared as follows:

  • First you need to sterilize the glass jars.
  • Wash the lemons thoroughly under running water.
  • Divide each fruit into 4 slices with a sharp knife, leaving its lower part intact by about a centimeter.
  • Pour salt inside each lemon.
  • Place the fruits tightly in jars.
  • Seal containers and place in a warm, dark place. The lemons will start juicing right away. The next day you need to check the condition of the products and, having opened the lids, make sure that the liquid has filled all the free space. Otherwise, mold may develop.

After a month, you can open the jars and enjoy the extraordinary taste of aromatic citrus fruits.

African chicken

Moroccans are very fond of adding salted lemons to a variety of dishes. The use of this product among local housewives has long become a habit and even became national tradition... With this addition, the most common dish gets an original pleasant taste. Take chicken, for example. In Morocco, they used to cook it in a special way. The following components are required for operation:

  • 1 large chicken carcass;
  • salt;
  • 300 milliliters of water;
  • 4 cloves of garlic;
  • 1 onion;
  • 2 pieces of chicken liver;
  • black pepper;
  • 17 grams of vegetable oil;
  • a teaspoon of ground turmeric, ginger and caraway seeds;
  • a pinch of saffron;
  • 120 grams of olives;
  • 1 salted lemon

Cooking technology:

  • Wash the carcass and cut off all the fat from it.
  • Salt the chicken, grate with ground spices, garlic, pepper, and then put in a plastic bag and leave to marinate for 12 hours.
  • Place the liver, onion and part of the garlic in a deep saucepan, and then pour them with water and oil and put on fire.
  • After boiling the mixture, put the carcass in it and immediately make the flame smaller.
  • Simmer the meat under the lid for 2 hours, periodically turning the chicken over.
  • At this time, soak the saffron in a tablespoon of boiling water.
  • Peel the lemon, and cut the skin into thin strips, rinse well with cold water.
  • Hold olives in boiling water for 60 seconds, and then dry. This will help remove excess salt from them.

Collect the prepared ingredients in one dish and mix well.

Unbiased opinion

Many people do not even suspect what a pleasant taste salted lemons have. Reviews of those who nevertheless had a chance to try them indicate that the product really deserves the closest attention. Most often, such lemons are used as an additive when stewing various meat and vegetable dishes... All the unique aroma of these fruits is transferred to the finished product during heat treatment. The taste of the dish becomes brighter and more expressive. Moroccans know this firsthand, and our hostesses are just beginning to understand the peculiarities of using this unusual seasoning.

Such a product should definitely appeal to fans of a bright lemon aroma. Experts say that in salted fruits, it not only persists for a long time, but even intensifies over time. In addition, lemons preserved in this way are often used for decoration. With their help, you can turn the most ordinary dish into a real work of art. However, not everyone perceives the combination of salt and lemon in the same way. Some are still convinced that such fruits can only be consumed with sugar.

Master class from a professional

The famous Uzbek culinary expert Stalik Khankishiev devoted a lot of time in his life to the study of oriental cuisine. A little later, he published his research, and soon several of his copyrights appeared on store shelves. cookbooks... Stalik described many recipes in them! He usually uses salted lemon for serving fish and meat dishes. True, he does not usually cook them.

Used for work: fresh lemons, sugar and salt.

The process consists of several stages:

  • First, the food must be washed well.
  • Then they must be cut into slices.
  • Season the food with plenty of salt, sprinkle with sugar and add a little water.
  • Put the resulting mixture on fire and boil with constant stirring for about half an hour.

The result is fruits that taste almost the same as those prepared in the traditional Moroccan way. Khankishiev's recipe can be considered an accelerated version of the standard method. For home use, it is best suited.

Original appetizer

How else does Stalik suggest cooking salty lemon? The recipe is very similar to the technology usually used by African chefs. True, the process itself takes place gradually, over several days. To work, you will need only two components: salt and lemons.

The cooking technology in this case is reduced to the following actions:

  • Take a few lemons and rinse them thoroughly.
  • Cut each product in half, without bringing the knife to the very end, and then turn the fruit 90 degrees and do the same. As a result, you will get 4 identical slices connected to each other.
  • Place a teaspoon of salt in the place of each cut.
  • Place the food in a jar and cover it tightly with a lid.
  • The next day, it will be seen that the lemons are softened and slightly settled. Therefore, you can add a couple more pieces to the container, having previously done the same procedure with them.
  • As the dishes are filled, fresh lemon juice... You need to continue until the liquid reaches the top of the can.

In just a week, the product can be tried. Men will really like these fruits as a snack for spirits (especially tequila).

Lemon salad

Salad is another dish in which Stalik advises to use salty lemon. How to cook it is described in detail in the recipe description. To work, you need the following set of products:

  • one teaspoon of salt, harissa, ground cumin and paprika;
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons of parsley;
  • 400 grams of spinach;
  • 2 teaspoons of garlic paste
  • some vegetable oil;
  • salted lemons;
  • olives.

Preparing salad in a pan:

  • First, you need to pour oil on it, and then put parsley, paste, paprika and cumin. The food should be warmed up together for a while, remembering to turn them constantly.
  • Add randomly chopped salted lemon and spinach.
  • After a few minutes, pour in the lemon juice and add the harissa. After mixing, you should get a slightly salty mixture with a hint of pepper in the taste and the pleasant freshness of lemon.

After that, the finished product can be transferred to a salad bowl. To make the dish look more attractive, you can decorate it with slices of lemon peel.

There are several ways to store the lemon crop: drying, canning, making candied fruits, marmalades, and preserves.

Or you can prepare salted lemons, the recipe for which allows you to get an excellent vitamin supplement for different dishes used by Africans for a long time. We will learn how to salt this type of citrus so that you can have a tasty and healthy addition to baked potatoes, fish and other dishes at any time.

Why salt lemons

For Tunisians, Moroccans and other peoples of Africa, salted lemons are commonplace. There they are used as a fragrant seasoning with a bright taste - an indispensable ingredient in Maghreb cuisine, which today is successfully used in the Mediterranean, Eastern and even European cuisine.

When salted, lemon zest becomes soft, the fruits acquire a richer aroma and taste: just one slice or slice of salted lemon will give the food a piquant and incomparable flavor. It doesn't matter what you add them to - dishes with chicken, beef or other meat, fish or seafood, pasta, rice, potatoes or sauces - they will become a hundred times more delicious!

An additional plus of salted lemons: they are stored for a long time - several months.

We will learn how to salt lemons at home according to a simple recipe.

For pickling lemons, you will need the following ingredients

  • Coarse salt;
  • 8 lemons;
  • Water (for brine);
  • Chicken egg - to determine the degree of concentration of the brine.

How to salt lemons yourself

To preserve the natural lemon flavor of the seasoning, salt the lemons in the Arabian way - without an excess of salt, pepper and other spices that dramatically change the characteristic taste of the product.

We buy (harvest indoor lemon) medium-sized fruits with a thin peel: they are salted in the shortest possible time, and we follow a step-by-step plan:

  • We wash and dry the fruits: if there was wax on them, we remove it with a sponge or brush.
  • We put lemons in enamel pot and fill with warm water: it should cover them a little.

We pour this water into another deep saucepan and prepare the brine:

  • Put it in warm, but not hot water, washed (preferably with hydrogen peroxide) egg: we will measure the salinity of the brine with it: a normal egg should sink to the bottom.
  • We take it out and add salt little by little, stirring with a spoon to dissolve.
  • By adding 2 tsp. salt and dissolving it, put the egg again: if it does not float, we continue to add salt.
  • The brine is considered ready when the egg stops sinking and floats to the surface.
  • We cut the fruits crosswise on both sides, put them in a jar and fill them with brine so that they are buried in it.
  • We twist the jar with a lid and put it in a dark place with a temperature of about 17 degrees for a month. The smaller the lemons, the sooner they will be salted, and may be ready after 3-3.5 weeks.

The skin and pulp of salted lemons are softer, the fruit gives off a stronger aroma, and they themselves become paler. The taste of such fruits is moderately salty, no longer so sour.

We put the finished lemons in the refrigerator or cellar, where they are perfectly stored for 12 months.

With the addition of salted lemons, stewed, boiled and baked dishes of fish, meat, squid, shrimp and other seafood, sauces, adjika, etc. are prepared. If you want to add a citrus aroma to rice, add a lemon slice or circle during cooking. Would you like to flavor them baked potatoes- put a few pieces of salted zest. And some prefer to eat strong alcohol with salted lemons.

Tip: before adding lemon to dishes, rinse it with water. First, lemon is added, and towards the end of cooking, salt is added to prevent over-salting.

So, you learned that salted lemons, the recipe of which we studied in detail, is a universal seasoning for almost any dish, and in some cases, a table snack. If you are tired of the familiar taste of dishes and want to add variety to your daily cooking, salt purchased and indoor lemons and use them as a seasoning.