Preserved Lemons in Brine

Steps

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1. 1
   Thoroughly wash the lemons. Use organic or untreated lemons since the entire fruit will be eaten.
   ▶ ≈1:16
2. 2
   Blanch the lemons in cold water. Once boiling, drain and replace with fresh cold water. Repeat this process three times.
   ▶ ≈1:23
3. 3
   Drain the lemons and prick each one with cloves to allow the brine to penetrate the fruit and add flavour.
   ▶ ≈2:07
4. 4
   Sterilize the glass jar and rubber seal by pasteurizing them to eliminate all bacteria. Set aside the hot, sterilized jar to cool slightly.
   ▶ ≈2:26
5. 5
   Prepare the brine by dissolving coarse salt and sugar in water over heat.
   ▶ ≈2:48
6. 6
   Place the prepared lemons into the sterilized jar.
   ▶ ≈3:10
7. 7
   Pour the hot brine over the lemons, ensuring they are completely submerged.
   ▶ ≈3:22
8. 8
   Place the rubber seal on the jar and wipe the rim clean to ensure a good seal.
   ▶ ≈3:28
9. 9
   Pasteurize the sealed jar for one hour from the moment the water reaches a rolling boil. This ensures proper preservation.
   ▶ ≈3:35