Pickled Lemons
A great way to add extra zing to any salad or fish dish, these pickled lemons are simple to make. Squeeze over baked fish, serve alongside smoked salmon, or use to dress a crisp summer salad.
Ingredients
10 lemons, cut into 6 wedges
400 ml white wine vinegar
400 g water
16 g fine sea salt
50 g sugar
Instructions
STEP 1/3
Lift the Cooking Chef head and fit the heat shield
Fit the Stir Tool to the machine
STEP 2/3
Attach the Cooking Chef bowl to the machine
Add lemons into the sterilised jar
STEP 3/3
Add vinegar, water, salt and sugar into the Cooking Chef bowl
Heat at 110ºC on speed stir 2 for 4 minutes until sugar and salt dissolves
Pour the contents of the Cooking Chef bowl over lemons
Allow to cool for 1 hour
To serve
Keep refrigerated
Pickled lemons will keep refrigerated for up to three months. Make sure your jars are sterilised by running through a dishwasher or rinsing with boiling water and drying in a very low oven.
Pickled Lemons
A great way to add extra zing to any salad or fish dish, these pickled lemons are simple to make. Squeeze over baked fish, serve alongside smoked salmon, or use to dress a crisp summer salad.
Ingredients
10 lemons, cut into 6 wedges
400 ml white wine vinegar
400 g water
16 g fine sea salt
50 g sugar
Instructions
STEP 1/3
Lift the Cooking Chef head and fit the heat shield
Fit the Stir Tool to the machine
STEP 2/3
Attach the Cooking Chef bowl to the machine
Add lemons into the sterilised jar
STEP 3/3
Add vinegar, water, salt and sugar into the Cooking Chef bowl
Heat at 110ºC on speed stir 2 for 4 minutes until sugar and salt dissolves
Pour the contents of the Cooking Chef bowl over lemons
Allow to cool for 1 hour
To serve
Keep refrigerated