Lemon pickled with salt and water

Indispensable seasoning in various cuisines around the Mediterranean

Article number: FOODbazar Classics
Delivery time: 1 day

Lemon with salt and water according to Van Dam, Ottolenghi and many others a nice combination with many dishes. Also known as Msir. You can make it yourself, but it is important to use small lemons with a thin skin. It takes a while, but the pickled lemons stay good for years. Incidentally, the application involves the skin that loses its bitterness as a result of preserving.

Ottolenghi has two recipes for preserving, a traditional version that takes a lot of time and a fast one that leads to instant satisfaction.


Lemon, water, salt

Pot 720 gr.

Energy: 211 Kj / 50 kcal
Fat: 0.3 gr
wv saturated: <0.1 gr
Carbohydrates: 9.3 gr
sugar: 2.5 gr
Protein: 1.1 gr
Salt: <0.1 g

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