The beauty of this kind of recipe is that almost any additive can accompany the main ingredient. We settled on the minimum of thyme sprigs and cloves of garlic, but you can go further with hot pepper pods, bay leaves, black peppercorns, mustard, cloves, or coriander seeds.
Before you start cooking, rinse the citruses thoroughly, put them in boiling water, and boil for no more than a minute so that the skin softens and the lemon gives more juice at the exit. Slice each lemon in a crisscross pattern, keeping the cut no more than half the size of the fruit. Place a few sprigs of thyme and a heaping teaspoon of salt in the hole.
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Do a similar procedure with all citrus fruits, and then proceed with the dishes. Due to the high acidity and salinity of the solution in which citruses will be preserved, the likelihood that the workpiece will deteriorate due to contamination with fungi or bacteria is minimal. Still, it is better to play it safe thoroughly washing the dishes and pouring boiling water over it.
Prepare the garlic cloves by flattening them with the flat side of a knife right in the shell.
Now put some salt in the bottom of the jar, put the thyme and one of the crushed garlic cloves in there, and then tamp the lemon. Add a little more salt, again garlic, thyme, another lemon, and tamp again. When all the lemons are in the jar, make sure that the juice level is sufficient to cover the piece completely. If necessary, tamp the fruit harder or add some more natural lemon juice. Screw the jars back on with a scalded lid and shake the contents.
Now it remains to wait about a month, from time to time shaking the jar so that the salt crystals dissolve in the juice, and the marinade itself is distributed among the lemons. In this form, the workpiece can be stored for up to a year. Before use, lemons are rinsed with cold water and then used together with the zest.
- 3 lemons
- ¼ glasses of sea salt
- 6-8 sprigs of thyme
- 3 cloves of garlic
- Dip the lemons in boiling water and cook over medium heat for no more than a minute. Cool the fruit.
- Cut the top of each lemon crosswise, not reaching the middle of the citrus. Place a sprig of thyme and a teaspoon of sea salt in the cut.
- Put some salt in the bottom of the scalded jar, and put the thyme and crushed garlic clove in the same place. Tamp the lemons into a jar, sprinkle each citrus with salt, thyme, and garlic. As a result, the jar should be filled to the top with lemon juice.
- Close the jars with the scalded lids and let the lemons cook for about a month. Shake the contents of the container from time to time.
Adapted and translated by Wiki Avenue Staff
Sources: Life hacker