* Exported from MasterCook *
Jerusalem Quick Pickled Lemons
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 5%) Vegan
Serving Size : 0 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 5%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 red chile -- chopped
3 Tablespoons freshly squeezed lemon juice
3 small unwaxed lemons -- (to medium), halved lengthwise and sliced widthwise as thinly as possible
3 Tablespoons superfine sugar
1 1/2 teaspoons coarse sea salt
1 clove garlic -- crushed
1 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
-------- ------------ --------------------------------
1/2 red chile -- chopped
3 Tablespoons freshly squeezed lemon juice
3 small unwaxed lemons -- (to medium), halved lengthwise and sliced widthwise as thinly as possible
3 Tablespoons superfine sugar
1 1/2 teaspoons coarse sea salt
1 clove garlic -- crushed
1 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
Use a mortar and pestle to smash together the chile with 1 teaspoon of the
lemon juice; you want to get a rough looking paste. Transfer this to a
large bowl along with all the other ingredients. Use your hands to mix
everything together well so that all the flavors get massaged into the
lemons. Leave in a covered bowl overnight, then transfer to a sterilized
jar. Seal with olive oil. The lemon will keep in the fridge for up to 2
weeks.
lemon juice; you want to get a rough looking paste. Transfer this to a
large bowl along with all the other ingredients. Use your hands to mix
everything together well so that all the flavors get massaged into the
lemons. Leave in a covered bowl overnight, then transfer to a sterilized
jar. Seal with olive oil. The lemon will keep in the fridge for up to 2
weeks.
Makes 1 1/2 quarts (1 large jar)
AuthorNote: For these, you won't need to wait four weeks like you do for
preserved lemons, just 24 hours. Their aroma won't be quite as perfumed
but still magnificently pungent, so much so that they warrant a word of
warning: a bit like chili sauce, once you have started accompanying your
food with these slices - [favorites], lentils, couscous - you will find
them hard to give up.
preserved lemons, just 24 hours. Their aroma won't be quite as perfumed
but still magnificently pungent, so much so that they warrant a word of
warning: a bit like chili sauce, once you have started accompanying your
food with these slices - [favorites], lentils, couscous - you will find
them hard to give up.
Cuisine:
"MidEastern"
Source:
"Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
"Dec 2012"
"MidEastern"
Source:
"Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
"Dec 2012"
Yield:
"1 1/2 quarts"
- - - - - - - - - - - - - - - - - - -
"1 1/2 quarts"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 164 Calories; 1g Fat (4.7% calories
from fat); 4g Protein; 51g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 2830mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.
from fat); 4g Protein; 51g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 2830mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 3917 2788 0 0 0 0 0
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