Brined lemon /preserved lemon /salted lemon is called mitta uddhkka gallele nimbuve (limbio) in Konkani.We can make Limbiya Kanchi using brined lemons, goes well as a good side dish with steamed rice or kanji (rice gruel). Lemons preserved in brine solution (salt water) has a long shelf life.Brine is a solution made of salt and water called mitta uddhak in Konkani. Preserved lemons (brined lemons) are also used for making curries and pickles. Brined lemon recipe is explained with step by step method and photos.
The following ingredients are needed to prepare Mitta Uddhkka Gallele Nimbuvo / Brined Lemon.
Ingredients:-
Fresh Lemon. - 12 or 16
Salt. - 3/4 cup or as required
Water. - 4 cups or as required
Instructions:-
Wash fresh lemons (nimbuvo /limbio) in water. Clean and wipe the lemons with a clean cloth and keep aside.
Method to Brine Lemons.:-
1). Boil required water in a wide steel vessel. Add required salt into the boiling water and stir well till the salt completely dissolves in water. Switch off the flame and keep aside the boiled salt water and let it cool to room temperature.
2). In another deep bottom steel vessel add the fresh lemons.Add sufficient water into the steel vessel to immerse the lemons in water. Boil for 5 minutes to make the lemons soft without breaking the skin.Switch off the flame.
The following ingredients are needed to prepare Mitta Uddhkka Gallele Nimbuvo / Brined Lemon.
Ingredients:-
Fresh Lemon. - 12 or 16
Salt. - 3/4 cup or as required
Water. - 4 cups or as required
Instructions:-
Wash fresh lemons (nimbuvo /limbio) in water. Clean and wipe the lemons with a clean cloth and keep aside.
Method to Brine Lemons.:-
1). Boil required water in a wide steel vessel. Add required salt into the boiling water and stir well till the salt completely dissolves in water. Switch off the flame and keep aside the boiled salt water and let it cool to room temperature.
2). In another deep bottom steel vessel add the fresh lemons.Add sufficient water into the steel vessel to immerse the lemons in water. Boil for 5 minutes to make the lemons soft without breaking the skin.Switch off the flame.
3). Transfer the boiled soft lemons to a plate and keep under the fan to make them completely dry and cool.Discard the boiled water from deep bottom steel vessel which is bitter to taste.
4). Put the boiled lemons inside a clean and sun-dried large glass bottle and pour the boiled and cooled salt water (brine solution) into the glass bottle just above the level of the lemons. Close the glass bottle tightly with its lid. Keep aside the glass bottle with lemons in a cool and dry place undisturbed for a month.
6). After one month lemons are matured to be consumed for cooking, making pickles or limbiya kanchi. We can preserve this lemons in brine solution for more than 3 years.They may turn little dark due to air contact every time you consume some, but they retain their nutritional value.
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| Brined (Salted Lemons) |
Note:-
Always use clean and sun dried steel spoon or ladle to take out the brined lemons (salted lemons) from glass bottle, else fungus will enter into the glass bottle and decay the brined lemons.
Related Post :-
Nimbuvya Adgai (Slated Lemon Pickle)
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