Must-Try Recipe Ideas To Make When You Are Obsessed With Anything Pickled | Chef Cynthia Louise

salt

🥗Healthier: sea salt

💰Cheaper: kosher salt

Sea salt provides a more delicate flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a unique sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

herbs

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Dried herbs are often more accessible.

Wash and dry the lemons thoroughly, preferably using organic lemons.

Prepare a dry clip lock jar, ensuring there is no water inside.

Cut the lemons in half but do not cut all the way through; leave them attached at the bottom so they open like a flower.

Sprinkle about 1 to 2 tablespoons of coarse salt into the jar.

Open the lemons and sprinkle salt on all four sides, pressing down firmly to pack the jar tightly.

Juice additional lemons and pour the juice into the jar until the lemons are submerged, preventing bacteria growth.

If the lemons float above the juice, add more lemon juice or additional lemons to ensure they are fully submerged.

Let the jar sit for three months to preserve the lemons, noting that they will be ready to use after one month and even better after six months.

For pickled carrots, measure 120 ml each of apple cider vinegar and rice wine vinegar into a bowl.

Add about one cup of raw sugar to the vinegar mixture and taste to adjust sweetness and acidity.

Prepare four carrots by cutting them into uniform pieces and layer them in a jar with orange essential oils and dill.

Place weights on top of the carrots to keep them submerged in the pickling liquid, and let them sit for about a week before transferring to a jar.

Prepare quick pickles by combining apple cider vinegar, coconut sugar, and sliced cucumber in a bowl, stirring to dissolve the sugar.

Pack the cucumber slices into a jar, ensuring they are covered by the pickling liquid.

Cooking Techniques

Equipment Needed

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