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.
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.