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🍽️ Your Own Salted Lemons

705 kcal · 30 min · 4 servings

Ingredients

• 2 tsp black peppercorns
• 10 untreated lemons
• 200 g coarse salt
• 4 fresh bay leaves
• 150 ml olive oil

Instructions

1. 1. Place the peppercorns in a mortar (a bowl for crushing ingredients). Coarsely crush them using a pestle.
2. 2. Wash the eight lemons thoroughly under hot water. Pat them dry with a cloth.
3. 3. Cut the lemons into quarters.
4. 4. Fill the jars alternately with the lemon quarters, salt, bay leaves, and the crushed pepper.
5. 5. Press the lemon pieces firmly into the jars.
6. 6. Let the jars sit overnight.
7. 7. Juice the remaining lemons.
8. 8. Pour the lemon juice into the jars.
9. 9. Finally, cover the contents of the jars completely with oil.
10. 10. Let the salted lemons infuse for at least four weeks in a cool, dark place before using them for the first time.

Nutrition per serving

• kcal: 705
• Protein: 2 g · Fett/Fat: 69 g · Carbs: 10 g