Pickled Lemon

Ingredients

• 500 g organic lemon
• Sea salt
• olive oil
• freshly squeezed lemon juice
• 250 g black olives
• 250 g green olives
• extra virgin olive oil
• 2 Garlic cloves
• freshly squeezed lemon juice

Instructions

1. 1.

   Wash and brush the lemons. Then cut them 4 times vertically with a sharp knife, but leave the lower ends attached. Slightly open them and sprinkle each with 1 tsp sea salt, then press back together into whole lemons. Pack the lemons tightly into a large clean jar (rinse with boiling water first). Store the jar in a warm place for 5 days until liquid forms. Then cover the lemons with fresh lemon juice. Cover the surface with a little oil to prevent mold. Seal the jar airtight and keep it in a dark place. The liquid will initially be cloudy but becomes clear after about 3 weeks. Now the lemons can be used; they are refreshingly mild and have a fruity, piquant rind.

2. 2.

   For the pickled black olives, peel the garlic cloves and crush them into a paste with a mortar. Pour in 100 ml oil and mix with the garlic. Drizzle the oil over the olives and stir well. Transfer to a jar, seal, and let sit in a dark place for 2-3 days.

3. 3.

   Mix green olives with 100 ml olive oil and 4 tbsp lemon juice. Put into a jar, seal tightly, and let rest in a dark place for 2-3 days.