It is argued that the most ripe lemons need to be well wash, and then climb on the quarters - not to the end, so that they keep together at the base. In cuts, you need to fall asleep a lot of salt and put the lemons in the banks very tightly. A few days later, the lemons are messed up and they should be even stronger, so that they turn out to be completely covered with salted lemon juice. If the lemon juice is not enough, then it should be added. A month later, salt lemons will be ready for use.
What is the problem here? Yes, it's very simple: what they do in Maghreb, it is better not to call salted lemons, but sauarsa. The preservation of these fruits and the development of a special aroma occurs as a result of lactic acid fermentation. Milk-sour bacteria cannot grow in the presence of large salts concentrations, and even more so in an acidic medium consisting of pure lemon juice. Accordingly, the taste of such lemons is far from Magrib standards :)
In short, I found out everything. Talked with Algerian and Tunisian grandmothers. Discussed with Moroccan men - their grandmothers did not fall on the way. It turns out that the traditional recipe is even easier to do!

Thank you eryv.for recipe and information.

1) Lemons are needed slightly unripe. In the leather of these lemons, the content of aromatic substances is terpenes. They will be responsible for the taste of the final product.

2) Limons need to cut a small and rigid part in the place where they are attached to the tree.

Place the cutout fold twice with a knife. Nakol are perpendicular to each other.

3) Prepared lemons need to be laid free into the container where the saline will occur. Conveniently, if this container has a hermetically closing cover. The lemons are then flooded with rather weak brine - 120 grams of "kosher" salt (without iodine) per 1 liter of filtered water, plus 2 tablespoons of sugar.

In theory, this is already enough, however, the fermentation process is significantly accelerated if adding the branches of fennel or dill, leaflets of olive tree or green peppers. The fact is that lemons are cleansed very carefully, and such sterility leads to the fact that the initial concentration of the "right" bacteria is low.

4) Now, lemons are covered with a saucer (so that they have been immersed in brine all-time) and the container is closed with a lid. Only not tight, but it can break the gases. Lemons are a few weeks in a warm place. In my case, the full fragrance develops in 6-7 weeks.

5) There are no difficulties with fresh lemons, but the store sometimes arises mold on the surface. Mold is not hazardous - at the salty of cucumbers, it arises. It is possible to remove it simply or stick with a napkin. I like another way - once a few days, the lid should be tightly tightly and shake with lemon containers. Salt water will kill potential fungi. Ready lemons are stored without problems in the refrigerator.

Let's talk about fragrance. A sharp lemon smell comes from a small terpene molecule called "Limonen". This molecule is quite unstable, and its conformation, the structure varies depending on the conditions. Changing the structure, as a result of fermentation, leads to a completely new smell. If an inexperienced person, blindfolded, give to sniff (try to taste) Magreb salty lemon, then he will surely not be able to determine what it is. The lemon smell completely disappears, and a complex aroma appears in which the main shades will smell of bergamot, juniper, black pepper, cardamom. The combination is very unusual, but madly delightful :)

Therefore, when lemons are ready, several pieces come out immediately. And you can even without bread.

That's how ready lemons look.

They become soft with significantly transparent skin.

Recipes use both flesh and zest. They have a little different taste - the zest causes funny and pleasant tingling of the language. Like Russian poorer cucumbers, if anyone knows.

The brine can also be used in recipes, but I prefer to make drinks based on kefir-yogurts from it. Just mixing the taste - a great drink is obtained, in the heat, especially.

And in conclusion the easiest Tunisian recipe:

Laps of sweet baked pepper, salted lemon, capers, olive oil. Beauty, and in the morning nothing else!

And if you have now started learning English or just want to pull up your knowledge, I advise you to look at the link, there you will find all the exercises you need, for example, what is " indirect question "And how to put it. I recommend!

Anticipating a description of the recipe, I will say that the coating fresh lemons will not replace spicy sauer. Salted lemons are so beautiful that after the first reciprocated jar moves from an exotic dishes in ordinary and get a permanent resistance in the refrigerator. In my, in any case, received. In our family they are used to meat and fish, to salads, and just on bread with cheese and ham.

In the Middle East, the lemons are quassed in different ways. Common for all recipes is lemon and salt. Additional ingredients - spices, and here everyone chooses that he loves: pepper sharp, pepper sweet, garlic, cardamom, oregano, mint, bay leaf in fresh and dry form. Olive oil is necessarily used, mainly for sterilization purposes.

Lemons are quassed by entirely and slices, large and not very. Known methods of long break (1-2 months) and express methods. Today I will show a quick lemon starter with a small amount of spices.

Cooking time: 30 minutes + 1-3 days / out: jar 0.75 l

Ingredients

• lemons 500 g
• salt large 35 g
• little sharp penny (medium burning)
• paper dry 1 h.
• cardamom dry ½ h.
• orego dry ½ h.
• vegetable oil 1/8 cup

Cooking

Lemons as it should be worn, having been cleaning not only from dirt, but also from wax. Rinse steep boiling water. Then cut across as thinner as possible, 3-5 mm.



Pump the pen, first remove seeds and partitions.



Fold the lemons into the container, spray, add pepper, season paprika, oregano and cardamon. Mix well.



In a clean, dry glass jar to put lemons tightly, with a strengthening ending with their fingers to enact as much as possible. You will see that lemons give juice. Bank Choose the appropriate size - it should be filled with home.

Put the jar on the windowsill, to the light. During the day, quite a lot of juice is formed there, lemons will begin to "squilt". If this did not happen, there is still a juice, squeezing specially cooked fruit for this purpose.



Top pour vegetable oil (I use olive). Shake the jar to go down the oil, add more. The oil is worth fascinating in such a way that the lemons are completely hidden under it, then they do not moldy.



That's all. Now we need to wait a bit. Lemons, sliced \u200b\u200bwith thin circles, quasse from 2 to 7 days (depends on the maturity of lemons). It is recommended to shake the jar for a couple of times during this time so that the oil and seasonings are evenly distributed.

Description

Summer lemons are quite unusual winter conservation, which will be partly in taste to resemble a more familiar sauer cabbage or even cucumbers. At the same time, the billet will also have its own original taste, which is ideal for many fresh dishes, as well as fried meat and fish. What will be useful such a workpiece? Already, lemons themselves are surprisingly useful fruits, they are most often used to treat colds. A large number of vitamins contained in the grain of lemons will give marinada and billet. As a result, conservation will not only be a tasty snack, but will also provide support for the immune system of the body.
We will chave lemons at home with olive oil, but without adding vinegar, as lemons are already sufficiently sour. In this case, the appetizing workpiece can be made in the form of circles or grind fruit straws. Subsequently, sauer lemons can be submitted not only as an independent snack, but also to use cold lettuce as ingredient. Creating such a conservation does not take much time with you, in this you will be convinced of a step-by-step photo of the recipe, which is presented just below.
We will proceed to cook for the winter of delicious unusual sauer lemons with spices and at the same time we learn how to apply them!

Ingredients

Summer Lemons - Cooking Recipe

To create such a workpiece perfect, there will be lemons of Maeyer variety: they are ripe, fine-core with deeply irrelevant sour taste. Other varieties suitable to the above description are also suitable. The selected lemons are thoroughly rinsed in cold water several times. This process is important because we will pick up lemons with a skurt. We lay the washed lemons into a colander and screaming them with steep boiling water.

Each lemon cut in half, pass we remove all visible bones.

Half lemons cut slices as shown in the photo. The thickness of each lobby is not more than 5 millimeters. At this stage, we also remove the remaining bones.

Garlic we clean from the husk and cut into thin plates. Together with the sweet paprika, as well as other selected to taste, we send pieces of garlic in a bowl with lemons slices.

Gently mix the workpiece and in this form we leave for the next 2 hours or so. This stage is necessary in order for lemons to be laid juice.

Upon expiration of the specified time, the prepared sterilized glass jar was tightly fill in the lemon slicers, fill the allocated lemon juice from above, which managed to mix with spices. Also in the jar pour olive oil or any other vegetable oil without smell.

Lemons can be quassed at room temperature in the kitchen directly in banks over the week or a little more. After 8-10 days, lemons are preferably moved to the refrigerator and there to insist about two days to secure the effect.

How to apply sauer lemons to solve only you. You can apply such an appetizing and useful workpiece to all those dishes to which you would file all the same sauer cabbage or salt cucumbers. To determine the compatibility of such a snack with other dishes can be taste only. Sai lemons are ready for the winter!

Safety lemons are very common in the Middle Eastern kitchen. They are sold ready in every supermarket, but many prefer to pick up lemons at home, in the season of their ripening.
In quashed lemons a wide range of applications: they are added to meat and fish, use as refueling to salads and addition to sandwichs.
Each hostess has its own corporate recipe that it considers the best.
Some quasse lemons entirely, others - cutting slices. You can choose any way, I will describe both.
During the chairs, the taste of lemons changes, just like any sauna vegetables, it becomes peculiar, piquant, so the replacement is simply lemonds will be uneven.

Preparation of lemons is the same for all methods.

1. Buy lemons as ripe and juicy. Immature lemons will be patched, long lymons will not give enough juice.
2. Whole thoroughly wash lemons, use rigid washcloth and dishwashing liquid to wash not only dirt, but also wax that is on citrus satellite. Wipe the lemons dry.

Summary of lemons with thin slices (express readiness).

1 kg of lemons

75 grams of large neural salt

1 tsp. Sweet paprika

1 sharp pen, peeled from seeds and partitions

1/4 glasses of olive / any vegetable oil

Cooking.

1. Prepare a clean and dry glass jar.
2. Lemons Cut across the circles with a thickness of 3-5 mm.
3. Fold the lemon slices in a bowl and sprinkle with salt, add paprika and pepper.
4. How to mix and even remember lemons with salt and spices, and then very tight, with an effort, fill with them to the top itself.
5. Close the jar and put it in a well-lit place (best on the bottomroom).
6. Every day, lemons should be covered with juice. If this did not happen - there are freshly squeezed lemon juice to the top of the jars.
7. After selection of juice, pour the olive oil layer into the bank.

Good, ripe lemons will be ready after three days, it may not be very mature.

Squach lemons with thick slices or entirely.

1 kg of lemons

2 large lemon (for juice and sealing)

500 grams of large neural salt

1/4 glasses of vegetable oil

1. If you want to pick up lemons completely, then a sharp knife to ride each lemon along to the pulp. Such suns need to do four to six, depending on the size of the lemon. If you want to pick up slices - cut the lemons across with slices with a thickness of 1-1.5 cm.

2. Push up in every incision on Limone so much salt, how much will go there. Lemon slices do in salt so that both sides of the slice are covered with a salt crust.

3. Fold lemons (slices) into a clean and dry jar. The bank must be naked tight, but without effort. Lemons should fill in the bank entirely, not reaching the top 1 cm.

4. From one additional lemon, cut so many slices so that they can cover the entire area of \u200b\u200bthe jar. From the second additional lemon and part of what you used now, squeeze the juice and pour into the jar.

5. Put the lemon slices without salt the top layer in the jar, so that they cover the entire area of \u200b\u200bthe cover as a lid. On top of the lemons layer pour oil.

6. Hermetically close the jar and leave at room temperature for 3-4 weeks. From time to time, turn over and shake the jar so that salt and juice are mixed.

If you live in Russia, then quasite cabbage and cucumbers. Well, if you live in Egypt or Morocco? What would you go there? Lemons! Recipe species as much as we have the options for those cucumbers.

I propose quite simple. This is a specific and very interesting spicy-taste supplement, suitable for everything, which is suitable, actually, salted cucumbers.

Need:

• Lemons (preferably finebury) - 500 g
• Salt - 35 g
• Olive oil (vegetable) - Quantity as needed
• Garlic - 3-4 teeth
• Paprika Sweet - 1/2 C.L.
• Pepper sharp and other spices (cardamom, bay leaf, oregano ...) - at will

Cooking:

Lemons are thoroughly rinsed, scream with boiling water.

To cut in half.

Halves on the pieces of about 5 mm.

Remove bones.

Cool garlic.

Sprinkle lemons with paprika, salt, add garlic.

Mix. Leave for a couple of hours so that lemons give juice.

Fold tightly to the jar, pour oil from above so that all pieces are covered.

In the photo is not enough - then plotted still so as not to peel.

Leave just on the table at room temperature for 7-10 days. Then remove in the refrigerator.

When fermentation, the whole bitterness goes.

Do not wait for the same processes as when the cabbage is sauming - no gases and foam you will not see, the lemones quiss very comfortable)).

I would advise the week to withstand them, already frowning, in the refrigerator, and then there, so they acquire a complete taste.

What are sauer lemons?

It seems to me that the taste of sauer lemons can be compared with the impression that produce, for example, the masses on the people who have never tried them, first they may not like it, and then I want more.

I am simply for a sandwich with cheese and still from the bank I will wear it - very much)))!

And with fish, and just in some salad - dashent. Naturally, if you do not like lemons or sour salty, then you will not like it, although it is very advised to make a little on a sample, very advise.

And do not throw away right away if you "did not go." Hold back in the refrigerator, maybe they simply did not dig.