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Preparation
3 hours
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Processing
30 minutes
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Difficulty
Easy
A glass of salted lemon on hot days not only refreshes you but also has some health benefits. So, let TasteVN reveal how to make delicious salted lemon without the bitter taste to achieve the ideal glass of salted lemon! Into the kitchen now!
Ingredients for Salted Lemon For 4 people
Lemon 1 kg Salt 300 gr Alum 10 gr
How to choose fresh, juicy lemons
- Try to smell the lemon; if it has the light, natural fragrance of a lemon tree, it is fresh. If it smells harsh or unpleasant, it may contain chemicals or pesticides that haven’t dissipated before being sold on the market.
- Lemons with smooth, shiny skin that are firm and not bumpy will have a higher vitamin content than others.
- Instead of choosing large lemons, opt for medium-sized ones that feel heavier; heavier lemons will contain more juice, be fresher, and of better quality.
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How to make Salted Lemon
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Prepare the lemons
Buy lemons, wash them thoroughly, and soak them in salt water for about 1 hour.
After soaking, to prevent the lemon peel from becoming bitter, you can use one of the following two methods:
Method 1: Use salt to rub repeatedly on the lemon peel to remove the essential oils, then rinse with clean water.
Method 2: Use a small grater to rub the lemon peel, then rinse with clean water and let it dry. However, you should also rub a little salt to ensure that the essential oils are minimized.
Tip:
- The sign that the lemon peel has less essential oil is that the green part of the peel fades.
- You should use coarse salt to rub the lemons, as it is easier to remove the essential oils from the lemon peel compared to using refined salt.
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Boil the lemons
Dissolve alum in water, then rinse the lemons and soak them in alum water for about 1 – 2 hours. After that, take the lemons out and let them dry in the sun until they feel dry.
Place a pot of water on the gas stove to boil, turn the heat down, and then put the lemons in to boil for about 4 – 5 minutes, then take them out to drain.
Note: Alum helps the lemon peel to be salted with a white color and will have a crunchiness, not becoming mushy.
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Dry and arrange lemons in jars
Dry the lemons on a rack, placing them in sunlight until they feel slightly dry. During the drying process, it’s advisable to place a thin cloth over the top to prevent dust.
Use a clean cloth to wipe the outside of the lemons, then arrange them in a glass jar.
Note: It’s recommended to rinse the glass jar with boiling water, then let it dry to ensure cleanliness.
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Prepare brine and soak lemons
You mix the brine at the ratio: 1 liter of water + 200 grams of salt (if you want it saltier, you can adjust the amount of salt to about 300-400 grams).
Use cooled boiled water, then dissolve the salt.
Pour the brine into the jar of arranged lemons, cover the jar’s mouth with a plastic bag, and then put the lid on. Finally, expose the jar of salted lemons to sunlight for about 7 – 10 days, then place the jar in a cool, dry place. After about 1 month, it will be ready to use.
Note:
If you want to check the salt concentration, you can use a cold rice grain in the brine; if the rice grain floats, it meets the requirement. Alternatively, you can taste it to suit your preference.
The salted lemons are best when consumed within 3 months from when they are ready to use.
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Final product
Pickled lemons are used to make refreshing drinks in summer with a sweet and sour taste that will surely be a favorite beverage for many people.
See more:
Hope the information revealed above will help you make pickled lemon delicious and not bitter. If you have any questions about cooking, please visit the kitchen tips section of TasteVN!
