Thursday, June 14, 2012

Pickled Lemons, Sugar Free

WOW, Fresh ORGANIC lemon peel is often a great go to ingredient in todays healthy recipes.  Not everyone, including myself, can just run to the store and get an ORGANIC lemon and ORGANIC is the only choice I'll make when I need lemon PEEL.

Pickled or Fermented Sugar Free Lemon is now my go to choice and sooooo easy to make plus it holds in the refrigerator for months.

Lemon and Lime have long been used to treat scurvy; lemon juisce is also an effictive diuretic.  In tests of plant extracts, lemon extract was found to be effective in killing roundworms.  The high acidity of lemon juice, and its disinfectant and antimicrobial properties, make it ideal for marinating raw fish.  The Romans believed that lemon was an antidote for all poisons, including venomous snake bites.

Most commercial lemons and other citrus fruits are treated with neurotoxic cholinesterase inhibitors to prevent spoilage, so it pays to seek out organic lemons, oranges and grapefruit.

5 organic lemons (more if they are small), preferably thin-skinned
2 tablespoons sea salt
3 cinnamon sticks, broken up
2 tablespoons whey
juice of 2 lemons (more if they are small)

Wash the lemons well, slice thinly and cut slices into quarters.

Toss in a bowl with salt and cinnamon sticks.  Place in a quart-sized, wide mouth mason jar and press down lightly with a wooden pounder or a meat hammer.

Mix lemon juice with whey and add to jar, pressing down so that the liquid completely covers the lemons.  Lemons should be at least 1 inch below the top of the jar.  Cver tightly and keep at room temperature for up to 2 weeks, turning the jar once a day, before transferring to cold storage.  When adding to redipes, remove pulp and cut skin into a julienne.

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