Canned lemons

A source of vitamin C and antioxidants, preserved lemons help strengthen the immune system and improve digestion. Their bright sour flavor adds freshness to dishes, making them perfect for marinades and sauces.

Ingredients

	Ingredient	Qty, g
	Lemon
	Cooking salt	to taste
	Cinnamon	to taste

	Product release:	500
	Maintain proportions	Restore to default

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Cooking time, minutes

14 20
	Slice	10
	Cooking	10
		14

Macronutrients in 100 g

Proteins	1.1
Fats	0.3
Net carbohydrates	6.5
Calories	29 kcal
Indexes
Glycemic index	20
Glycemic load	2
Insulin index, II	5
Disease inflammatory index, DII	-0.60
Antioxidant, ORAC	1 500

Calories per dayGenderGrowth

Weight loss	Detention	Set
3%	2%	2%
972	1350	1620

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
C	597162212113
B6	6641331

Minerals

Nutrient	% of RDA
Iron	832641
Fibers	7111011?7

Lipids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Vegan dishes

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Notes

Allowed on diets
Keto
Mediterranean

Kitchen: Mediterranean

Difficulty: simple

308

Digestion time: 2 hour

Roll the lemons (500 g) on the table, gently pressing to soften them.

Cut each lemon in half crosswise, then lengthwise into 4 pieces, without cutting all the way through. Open them like a flower. Remove the seeds.

Sprinkle the cuts with salt. Put a little salt at the bottom of a sterilized jar (0.5 L).

Layer the lemons, sprinkling each layer with salt. Add cinnamon sticks (to taste).

If there is not enough juice, squeeze additional juice from fresh lemons directly into the jar.

Cover with a weight and a lid. Keep at room temperature for 2 weeks for fermentation. Then store in the refrigerator.

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Section:
Fermentation and Pickling