Salted lemons and mushroom jam - atypical winter preservation

Salty preserves with vegetables and sweet ones with fruits or berries are a kind of culinary standard. But what about jam made from chanterelle mushrooms or pickled lemons? These options may seem wild. But once you cook them once, they will become a permanent decoration of your everyday or even holiday table.

The FoodOboz editorial team has prepared a selection of atypical preserves for the winter.

Salted lemons

This dish is considered a real calling card of Morocco. And no, we definitely won't need to eat lemons alone. Because the preservation is used as a sauce for meat or fish.

Ingredients:

• Lemon - 1 pc.
• Salt - 2 tsp with a slide

Method of preparation:

1. Wash the lemon well, peel it off and cut off the tops on both sides.
2. Make small cuts up to halfway down the four sides of the lemon. Then pour salt into each cut.
3. Sterilize the jar: wash it well, put it in the microwave and heat it for 3-4 minutes until it is completely dry.
4. Put the lemon sprinkled with salt in the jar, close it and leave it for one hour at room temperature.
5. Store in the refrigerator for about 3-4 months until fully preserved.

Chanterelle jam

It may not sound too appetizing. But this jam perfectly complements cheeses and is also suitable for meat, fish and various pates.

Ingredients:

• Fresh chanterelles - 1 kg
• Sugar - 0.5 kg
• Rowan - a bunch
• Water - 1 tbsp
• Salt - 1 tsp
• Cloves - to taste

Method of preparation:

1. First, rinse and clean the mushrooms well.
2. Meanwhile, put sugar in a saucepan, add water, and put on fire. When the water boils, add the rowan berries and cook for 5 minutes.
3. Add spices and mushrooms. Bring to a boil and remove the foam. As soon as it stops forming, remove the pan and cool.
4. It is advisable to repeat the procedure of cooking chanterelles for 3 more times for 1 hour. Because young mushrooms are quite tough.
5. The final result is to pour the hot jam into sterile jars and close the lids.
6. Store in a cool place.

Onion jam

This dish tastes like the previous jam and goes well with meat, fish, and pates. In addition, it can be served on its own as an addition to wine.

Ingredients:

• Onions - 1 kg
• Sugar - 300 g
• Honey - 200 g
• Oil - 50 g
• Apple cider vinegar - 25 g
• Salt - to taste

Method of preparation:

1. First, finely chop the onion and fry it in vegetable oil. Once the onion is soft, add vinegar and simmer for another 15 minutes.
2. Add sugar, then honey.
3. Stew the whole mass until the onion turns a transparent brown color.