Pickled lemons

Rating (11 ratings)


2 kg organic lemons
1000 ml water
100 g sea salt
500 ml white wine vinegar
200 g Dansukker Granulated Sugar
2 bay leaves
1 cinnamon stick
3 cloves
1 tsp black peppercorns 


Wash the lemons thoroughly and put them in warm, sterilised jars. Combine all the marinade ingredients in a saucepan and bring to the boil. Pour the hot marinade into the jars and seal. Leave to mature for at least 4 weeks before serving.

You can also quarter or slice the lemons. In that case, they will be ready to eat after 1-2 weeks. 

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