pickled lemon _ Sofrat hadhramia

Pickling vegetables is an innovative way to preserve them for long periods with a new and distinctive taste and flavor, as these items fall under the list of appetizers served with main meals, examples of which are pickled turnips, pickled cucumbers.

Lemon pickles are delicious pickles served with many dishes such as stuffed fish, fava beans, and moussaka, among others. It is one of the items that are widely prepared in various kitchens in the Arab world.

🔹A kilo of large lemons.

🔹A clove of garlic.

🔹Two pods of hot red pepper.

🔹Two teaspoons of ground turmeric.

🔹Two teaspoons of ground cumin.

🔹Four cups of water.

🔹A quarter cup of coarse salt.

🔹A teaspoon of sugar.

🔹A quarter cup of olive oil for the surface.

🔹Wash the lemons well and leave them to dry from the water.

🔹Boil a large amount of water, then add the lemon to it and leave it to boil for ten minutes.

🔹Remove the lemons from the boiling water and immediately put them in cold water, preferably with some ice in the water, then leave them for another ten minutes to cool completely.

🔹Strain the lemons in the water until they are well drained.

🔹Peel the garlic and cut them into very thin slices.

🔹Cut the hot peppers into thin rings.

🔹Mix the garlic, pepper, cumin and turmeric together in a side bowl.

🔹Dissolve the salt and sugar well in the water.

🔹Open the lemon slices from the middle and start stuffing them until you finish the entire quantity.

🔹Put the stuffed lemons in the pickling container, taking care not to leave large spaces between them, so as not to allow bacteria to grow between them.

🔹Completely immerse the lemons in the pickling solution, then cover the surface with a little olive oil.

🔹Close the container tightly, then leave it for a week until it is completely cooked, then serve.

🔹A kilo of boiled green lemons.

🔹Two hot green peppers.

🔹A teaspoon of ground saffron.

🔹A teaspoon of fine cloves.

🔹Three finely grated carrots.

🔹A quarter cup of lemon juice.

🔹Four cups of water.

🔹Four tablespoons of salt.

🔹A quantity of squeezed lemon peel.

🔹Mix the grated carrots with the green pepper and spices well until they are combined.

🔹Sprinkle a little salt on the mixture as desired, then add the lemon juice, and stir the whole stuffing together.

🔹Stuff the lemons with the filling in an appropriate amount, then place them in a side strainer to get rid of the excess liquid.

🔹Arrange the stuffed lemons in a sterilized bowl, so that the arrangement is a layer of lemon and a layer of hot pepper on top of it, and continue arranging the layers until you finish the entire quantity.

🔹Dissolve the salt well in water, then completely submerge the pickles in it.

🔹Put some lemon peels on the surface, then close the container tightly, and leave it for a week until it ripens.