Candied lemons with salt
Depuis le début du confinement, je voue une passion sans limite à la fermentation et tout y passe. Les citrons confits au sel sont un bon exemple de lactofermentation en saumure, et super simple à réaliser pour mettre un pied dans cette alimentation pleine de vie. Il ne vous faudra que deux ingrédients, des citrons et du gros sel et si vous avez envie d’être plus fun, vous pouvez même ajoutez des herbes ou des épices de votre choix pour pimper vos citrons.
Pas plus simple comme recette et le plaisir de faire soit-même,
candied lemons are really THE recipe to make before the end of the lemon season ! And if you don't know how to use it afterwards, I can tell you that candied lemon is not just reserved for tagines (far from there !), you can put it in marinades, in a yogurt sauce, In hummus and many more…
Candied lemons with salt
POUR 1 POT
- 15 small lemons or 8-10 medium sized
- You gros sel (here pink Himalayan salt)
- Optional : herbs (oregano, thyme, savory…) or spices (pink berries, clove, cinnamon, pepper…)
- Wash the lemons and cut their stems.
- From the cut end, make a cross cut on about half of the lemon.
- Put the salt inside the lemons, packing it well.
- Arrange the lemons in a jar tightly (add herbs and spices if you like) then finish with a layer of coarse salt on top.
- Leave to ferment in a cool place away from light. 2 weeks.
- After two weeks, press the lemons with a wooden spoon to immerse them in their juice. If it's not the case, add a little water so that it is covered.
- Let it ferment at least 2 additional weeks before consuming.
- Candied lemons will keep for a long time if they are always immersed in their brine.
