Lemon inlaid with salt and water

Indispensable seasoning in different cuisines around the Mediterranean

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Lemon with salt and water according to Van Dam, Ottolenghi and many others a nice combination with many dishes. Also known as Msir. It is possible to make it yourself, but it is important to use small lemons with a thin skin. It is just a little work, but the pickled lemons stay good for years. Incidentally, the application concerns the peel that loses its bitterness by ingesting it.

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

Lemon with salt and water

Ingredients:

Lemon, water, salt, citric acid, E220, E202

Pot 1000 gr.

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