Pickled lemons with currant leaves

Whatever you cook, sauces, meat, fish or vegetables, pickled lemons will be in place. They will preserve all vitamins and add a spicy touch to any dish.

Cooking time 15 minutes


Lemon 3-4 pcs

Black currant 6-8 branches.


Black peppercorns

Vinegar 9%




Pour boiling water over the lemons and dry. Rinse and dry the leaves. Prepare spices.

Place 3-4 black currant leaves on the bottom of clean jars.

Cut the lemons into slices with the peel.

Put the slices in jars.

Add 5-6 peppercorns and 3-4 cloves each.

Boil water for the marinade (for three lemons, about 200 ml of water). Add sugar and salt. (for 200 ml. water 2 tablespoons of sugar and 1/2 tablespoon of salt).

Pour with marinade and add 1 teaspoon of 9% vinegar per 300 gr. A jar.

Cork and turn over. Cool and keep cold until winter.

Use pickled lemons for making sauces and marinades for meat, fish and poultry.

Bon appetit!