Preserved Lemons in Brine (Philippe Etchebest style)

Ingredients

• 6 pieces Organic untreated lemons (Choose untreated or organic lemons, they will be consumed whole.)
• 500 ml Filtered water (Filtered tap water or mineral water.)
• 200 g White sugar (Granulated sugar, helps balance the salinity.)
• 100 g Coarse sea salt (Coarse grain sea salt for the brine.)
• 3 pieces Cloves (Adds a spicy note to the brine.)
• 1 piece Glass jar with lid (Parfait type) (Capacity about 1 L, must be sterilized before use.)

Instructions

1. Washing the lemons

   Rinse the lemons thoroughly under warm water, gently rubbing the skin to remove any impurities.

   Time: PT5M

2. Blanch the lemons (3 times)

   Place the lemons in a pot of boiling water for 30 seconds, remove immediately and plunge into cold water. Repeat three times.

   Time: PT15M

   Temperature: 100°C

3. Dry and prick the lemons

   Drain the lemons, pat dry with a paper towel, then prick several places with a fork so the brine penetrates well.

   Time: PT5M

4. Prepare the brine

   Bring 500 ml of water to a boil, add the sugar and coarse salt, stir until fully dissolved.

   Time: PT10M

   Temperature: 100°C

5. Sterilize the jar

   Submerge the empty jar (and its lid) in a large pot of boiling water for 10 minutes to eliminate microbes.

   Time: PT10M

   Temperature: 100°C

6. Fill the jar

   Arrange the blanched lemons in the jar, add the cloves, then pour the hot brine until the lemons are completely covered.

   Time: PT5M

7. Pasteurize the filled jar

   Return the sealed jar to the pot of boiling water, ensure the water covers the jar, and boil for 1 hour.

   Time: PT1H

   Temperature: 100°C

8. Cool and store

   Remove the jar, let it cool to room temperature, then place it in the refrigerator.

   Time: PT10M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

8 g

Fat

0 g

Fiber

0.3 g