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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the lemon from the stem side down into quarters, but try not to cut right though -- keep it attached at the bottom end. | 2. Put it in a small bowl with just a little room at the sides (non-metal, non-plastic; glass is best). If you don't have a suitably deep bowl for an almost whole lemon, cut the lemon right through into 4 separate quarters. | 3. Sprinkle over the salt. | 4. Boil water in a kettle and pour it over the lemon or lemon quarters. Use a weight or weighted-down small plate to keep the lemon submerged. | 5. Leave for an hour or more. You can try, over VERY low heat, to keep the liquid hot, which works better. | 6. After an hour, especially if the water didn't go cold, the rind and flesh should be tender. Use in your recipe. | 7. (This is just a quick and easy substitute for real pickled lemons!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1		unwaxed	-	-	-	-
salt	1	tablespoon		-	-	-	-
water			boiling	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.