Dyk Pickled Lemons Food

PICKLED LEMONS

Steps:

• Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes).
• mix the water, salt and vinegar together and boil for 6 minutes.
• leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using. This recipe does 2-3 jars.

QUICK PRESERVED LEMONS

Steps:

• Wash lemons in hot water (to remove any waxy coating); halve them lengthwise and slice very thinly crosswise. Combine with salt, sugar, and lemon juice. Cover with plastic wrap; let stand at room temperature 1 day, then transfer to a jar and store in the fridge for up to 2 weeks.

PRESERVED LEMONS

Steps:

• Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
• To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

DYK PICKLED LEMONS

Steps:

• Wash and slice lemons from tip to tip, youll get 6 slices per lemon. Pack in 3 sterilized jars. Mix the water, salt and vinegar and bring to boil for 6min. Let cool slightly, almost room temp.
• Fill each jar with vinegar solution. Tight lid and store on cuboard for a month before useing.
• Helps our bad tummys. Has 12.6 grams of fiber!! Rub one lemon on face for great toner, minimizes dark spots and dark circles.
• Great served with fish or chicken.

PICKLED PRESERVED LEMONS

Steps:

• Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
• Rub salt on exposed flesh and re-form.
• Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
• Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
• Close jar and store on a shelf.
• Occasionally turn jar over to redistribute salt.
• Lemons can be used in two weeks and will keep unrefrigerated for a year.
• To use, rinse slices under cold water to remove salt.
• Remove and discard pulp.
• Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.

PICKLED LEMONS

Steps:

• Scrub lemons and dry well. Cut each lemon into 8 wedges and each wedge in half.
• Place lemons in a bowl with the salt and mix well.
• Put lemons in a glass jar with a non metal lid. Add juice to cover, add olive oil if using. Leave at room temperature for 5 days shaking the jar from time to time to mix the juice. After 5 days store in the refriderator.

PICKLED RADISH CUCUMBER SALAD

Steps:

• 1. Using a mandeline slice radishes, cucumbers, and onions. Toss in bowl with cheese crumbles.
• 2. For dressing, use equal parts fresh lemon juice and olive oil and a splash of vinegar. Season according to taste with remaining ingredients, wisk and dress salad.
• 3. In place of the lemon and vinegar I used the juice of a couple of my pickled lemons.https://www.justapinch.com/recipes/snack/other-snack/dyk-pickled-lemons.html?p=1