Pickled lemons with lavender

Description

I met several times in magazines and on the Internet pickled lemons. And then Nastia saw a variant with lavender. I'm very interested in the recipe. Such lemons will be a wonderful addition to salads, pasta, main dishes. You can use them in marinades for meat and fish.

Ingredients

Lemon

3 piece
Salt

0.25 cup
Sugar

0.25 cup
Garlic

3 tooth
Lavender

1 tsp
Dill

0.5 tsp
Carnation

2 piece
Olive oil

Cooking

Lemons often prick with a toothpick.

In a saucepan, bring water to boil, put the lemons in a saucepan and cook for 5 minutes.

Then remove the lemons and allow to cool. Cut into 4 parts. If small you can leave whole. In Cup, mix salt, sugar, dill, garlic and lavender. Sterilize the jar and pack tightly with layers of lemons and salt mixture. The last layer should be the lemon. Pour the lemons with olive oil, cover and put into the fridge for a week or for a month, from time to time shaking.