Pickled Lemon Peels in Bottles

Pickled Lemon Peels in Bottles

Introduction

The practice of pickling, particularly with citrus peels like lemon, is a time-honored method to preserve the bright flavors of fruit for extended periods. Pickled lemon peels are not only a visually striking preservation method but also offer a burst of intense citrus flavor that can be used to enhance various dishes. The process of pickling lemon peels in bottles involves submerging the carefully prepared peels in a savory brine, allowing them to ferment and develop a unique tangy taste. This recipe will guide you through creating your own beautifully preserved lemon peels that can serve as a delightful garnish or a flavorful addition to salads, baked goods, and marinades.

Ingredients

• 4-6 large lemons, preferably organic
• 2 cups water
• 1 cup white vinegar
• 1 tablespoon salt
• 1 tablespoon sugar
• Additional flavorings (optional): black peppercorns, bay leaves, cinnamon sticks

Instructions

1. Prepare the Lemons:
   • Thoroughly wash the lemons to remove any waxes or residues from the skins.
   • Peel the lemons, taking care to remove only the outer yellow layer and avoiding the bitter white pith as much as possible.
   • Slice the peels into thin strips or leave them in larger segments based on your preference.
2. Make the Brine:
   • In a saucepan, combine water, white vinegar, salt, and sugar.
   • Bring the mixture to a boil, stirring until the salt and sugar are completely dissolved.
   • Add any additional flavorings you like, such as peppercorns or bay leaves, and simmer for an additional 5 minutes.
3. Blanch the Peels:
   • Place the lemon peels in the boiling brine for about 1 minute to soften them slightly and to help remove any remaining bitterness.
   • Remove the peels using a slotted spoon and transfer them into your clean, sterile bottles.
4. Bottle the Peels:
   • Pack the blanched lemon peels tightly into the bottles.
   • Pour the hot brine over the peels, ensuring they are completely submerged.
   • Seal the bottles while the brine is still hot to create an airtight environment.
5. Store and Ferment:
   • Allow the bottles to cool to room temperature.
   • Store the bottles in a cool, dark place for at least a month to allow the peels to pickle and the flavors to meld.
   • Shake the bottles occasionally to mix the contents.
6. Serving Suggestions:
   • Once pickled, the lemon peels can be taken out of the brine and chopped finely to add a zesty flavor to salads, or used as a garnish on cocktails and desserts.

Conclusion Pickled lemon peels offer a wonderful way to reduce food waste while also providing a flavorful ingredient that can be used in a myriad of ways. This preservation method not only extends the shelf life of lemons but also transforms their peels into a gourmet ingredient. Experiment with different spices and flavorings in your brine to customize the pickles to your taste. Enjoy your homemade pickled lemon peels and the enhanced flavors they bring to your culinary creations!