1
Prepare the lemons
10 minWash the lemons thoroughly and slice them, removing the seeds.
Pickles and Preserves
A sharp and sour winter pickle familiar from Mediterranean coastal cuisines, made by slicing whole lemons and fermenting them with plenty of salt. Used in small amounts alongside fish and chicken dishes, it adds vibrancy to the table.
Step by Step
How to make it?
2
Toss with salt
5 minToss the lemon slices thoroughly with rock salt.
3
Layer into the jar
5 minPack the salted lemons tightly into a jar, then add fresh lemon juice and thyme on top.
4
Leave to ferment
Close the jar and let it rest first at room temperature for three to four weeks, then in the refrigerator. The pickle is ready once the peels soften and turn semi-translucent.
Reminder
Important: Before slicing the lemons, scrub the peels thoroughly, as the peel will also be used in the pickle. Jars must always be sterilized. Don't reduce the amount of salt, otherwise the lemons may go moldy during fermentation.
Editor's Note Editörün Notu
Adding a bit of fresh lemon juice while layering the lemons in the jar speeds up fermentation and sharpens the flavor further.
Admin DadaGastro · verified in test kitchen
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