Lemons Limes With Vinegar Salt Brine Recipes
SPARKLING LIME (OR LEMON) BEVERAGE
I find this beverage extermely refreshing, and I will drink it, or its lemon variant, around the order of once or twice a day. It provides a perky hint of flavor without making the beverage so tart one is driven to add sugar or sugar substitutes -- and it's simple and quick. And unlike commercially-flavored seltzer waters, it tastes real.
Provided by Diann is Cooking
Categories Very Low Carbs
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Squirt juice into water tumbler, add ice, add cold seltzer water to fill.
- Garnish, if desired, with a thin slice of lemon or lime or orange, and enjoy.
Nutrition Facts : Calories 1.3, Sodium 74.7, Carbohydrate 0.4, Sugar 0.1
LEMONS & LIMES WITH VINEGAR & SALT BRINE
This recipe gives you fruit to use in recipes, drinks or cut up and eat. The plus is a citrus vinegar to add to salad dressings or marinate meats and fish. This vinegar can be used in cake mixes such as "crazy cake or add a little in a lemon cake, if you wish.
Provided by Montana Heart Song
Categories Beverages
Time 30m
Yield 70 serving(s)
Number Of Ingredients 6
Steps:
- Also will need 1 glass jar, gallon size, with lid.
- Hit the lemons and limes on all sides of the counter top, bruising them but not breaking the skin. Set aside.
- In saucepan heat the vinegar and salt, stir until dissolved, cool slightly.
- On a cutting board with raised edges, slice each fruit into wedges, limes 4 wedges, lemons could be up to 6 wedges. Remove seeds.
- Place in the jar with the bay leaves. Add the heated liquid.
- Stir around with a large wooden spoon.
- Add more white vinegar to cover.
- Place a piece of waxed paper over the jar.
- and then screw on the lid. The waxed paper will be between the lid and the jar.
- Sit on the counter top for about a day,.
- then refrigerate. Use after 3 days.
- Cooking time is only heating the salt and vinegar.
Nutrition Facts : Calories 5.7, Sodium 200.2, Carbohydrate 1.7, Fiber 0.6, Sugar 0.1, Protein 0.1
PRESERVED LEMONS AND LIMES
This variation on a Moroccan compote adds a fresh note to chicken, pork or oily fish like bass, bluefish, tuna and swordfish, when rubbed in about an hour before grilling. To avoid a bitter taste, wipe excess off before grilling. Spoon fresh preserved lemon and lime over the grilled food before serving. It also makes a fine compliment to olives in a couscous, pasta or rice salad.
Provided by Molly O'Neill
Categories condiments, dips and spreads, project
Time 10m
Yield About two cups
Number Of Ingredients 4
Steps:
- Bring a medium pot of water to a boil. Reduce to a simmer and drop in the lemons and limes. Simmer for 3 to 4 minutes. Drain. Combine the salt and lemon juice and pour a little in the bottom of a glass jar. Add the lemons and limes to the jar and pour in the remaining salt mixture. Seal tightly. Let stand for seven days, shaking the jar each day to redistribute the salt mixture. Rinse the salt off the lemons and limes before using.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 1 gram, Fiber 7 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 791 milligrams, Sugar 7 grams
LEMONS PRESERVED IN BRINE
Number Of Ingredients 2
Steps:
- This is the same procedure as on the preceding page, but instead of adding lemon juice, cover the lemons with brine made by adding 2 tablespoons of salt to warm (boiled) water. Lemons prepared this way take longer to mature. Some people pour a little oil on top as a protective film.
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Servings 4Estimated Reading Time 1 minCategory Sides And VegetablesTotal Time 20 mins
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- To make our recipe for pickled lemons in brine, start by washing the lemons thoroughly. Slice a deep cross cut across each lemon, starting from one end without reaching the bottom, so as not to separate the segments.
- Open the slices slightly, like a flower, and fill each lemon with 1 tablespoon of coarse salt. Mix 1 tablespoon coriander seeds with 1 tablespoon Sichuan pepper and distribute half to a jar with the lemons. Add the rest of the pepper, coriander, cloves, a few bay leaves, garlic and a little red chili pepper to the jar and pour water over everything, pressing the lemons into the jar so they’re covered.
- Close the jar and put it in the fridge for 4 weeks. Check that the lemons are always submerged in the liquid: If necessary, add more water.
- Storage and pairings Pickled lemons in brine can be stored in the fridge for 3-4 months. Use the slices for lamb tajine and other stewed or baked meat and fish dishes. The small pieces of lemon work best as stuffing in the belly of a fish fillet before grilling. They’re also delicious paired with pan-fried veggies like zucchini. Taste before adding extra salt, though!
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