Wednesday 17/Sep/2025 – 06:27 am
The method of pickling the lemon without filling depends on following the recipes of the grandmothers in preparing the pickled lemon with the simplest possible amounts, which result in a pickled lemon with a smell and taste of time, and for all lovers of pickles, we present to you in this report a method of pickling boiled lemon without filling, for an easy and fast recipe that is placed as a kind of light appetizer on the trip, as the pickled lemon is used in many Breakfast sandwiches such as beans and falafel, and therefore it is indispensable to prepare it and use it daily.
How to pick the lemon without filling
Chef, Doaa Al -Samnoudi, explained the method of pickling the lemon without filling, and confirmed the desirability of using the yellow lemon because it is little bitterness.
Lemon pickles ingredients
- A kilo of lemon.
- Correct hot green pepper.
- A liter of warm water.
- 5 tablespoons of salt.
- A quarter cup of white vinegar.
- 1 tablespoon of turmeric.
- 1 tablespoon of nigella.
Steps to pick up lemon without filling
- Wash the lemon grains, preferably equal in their sizes, then make cracks in the form of a cross mark above each lemon.
- Put the lemon in hot water on the fire inside the pot and let it start to boil, then calculate the time of boiling the lemon after boiling for a quarter of an hour for yellow lemon.
- In the event that the green lemon boils, it will take a third of an hour to half an hour, with the need not to be completely covered with a cover while boiling.
- After the lemon boiling period ends, it will be filtered, rinsed and soaked in cold water, with a change of soaking water three times a day for a day or two to get rid of the gallbladder.
- Prepare a liquid of lemon mixer by putting a tablespoon of salt for each cup of muddy water, to be warm to facilitate the dissolution of salt, then add vinegar, turmeric and nigella.
- Stir the ingredients for pickling, add another tablespoon of salt, meaning that the total salt in this recipe is 5 tablespoons.
- This is because the lemon beads will remove their water juice during pickling and thus the salt will be relieved, but by adding the fifth spoon it will adjust the taste.
- Red the boiled lemon grains in a sterile glass jar and put the lemon grains slices of green pepper, then pour the breasts of the yellowing of the yellow resulting from turmeric.
- Put at the top of the lemon pickled jar two tablespoons of corn oil or olive, then close on the pickle with a plastic bag and above it the tight jar cover.
- Leave the lemon pickle without filling in the kitchen for a period of 5 to 7 days, and then put it in the refrigerator to stop the mixing process with cold.
Rapid lemon
The second description in the method of pickling the lemon without filling, we show it to you in a very simple and inexpensive way, and the ideal period for boiling lemon is only 5 minutes after the first excess, but for the home of the house that you want to pick up the fast lemon, it can boil the lemon for a longer period And keep it for a month to a month and a half.
Fast lemon syntax ingredients
- 2 and a half kilometers.
- Green pepper pods.
- 2 liters of water.
- 7 tablespoons of salt pyramid.
How to pick up the fast lemon
- Boil the lemon in boiling water for half an hour until the lemon beads become soft, but without disintegration.
- Learn the lemon in the boiling water until it calms completely, then filter it and soak it for a whole night in a running water with a change of water for it every period.
- Strain the lemon and stack it in the pickling bowl and put it with a hot green pepper. You can also put the turkey pepper to be cold pickled.
- Prepare the saline solution by dissolving salt in the water and pouring it over the lemon to completely cover it and immerse it with the liquid that helps him to pick up.
- In the event that the pickled bowl is not filled with lemon and an empty distance remains above the bowl, in this case a tablespoon of salt can be placed in a plastic bag.
- Then add half a cup to a cup of water and tie the bag well and beg it, then put it over the lemon at the top of the bowl to cover the empty of it.
- This cyst will put pressure on the lemon so that it does not rise up, and thus ripens perfectly and without a white or black remnant.
- Close the bowl of the pickled lemon with its tight cover, leave it in the kitchen for 3 days, then open it and take it with a clean and dry spoon.
- Keep the rest of the lemon pickle in the refrigerator so that it does not spoil, and in the event that it is very salty, you can add some of the running water to it and then filter it before serving.
