Fermented Lemons (Salt Preserved Lemons)
Whether you buy your lemons from the market or have your own lemon tree, learning how to make fermented lemons is a great way to preserve them for months. This recipe is easy, straightforward and foolproof. All you need are lemons, salt, and time. Use your preserved lemons in salad dressings, stews, and marinades. Best of all, you’re using the entire lemon, peel and all.
- Prep time
- 15 min
- Cook time
- Not listed
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 7-10 Fresh lemons
- ¼-½ cups Kosher salt, sea salt or pickling salt
- 2 Bay leaves
- ½ tsp Black peppercorns
Instructions
- 1
Trim the ends. Using a sharp knife, trim both ends of the cleaned lemons.
- 2
Cut the lemons. Cut an X in each lemon without going all the way through.
- 3
Salt the lemons. Add about 1-2 teaspoons of salt to each lemon, making sure to rub the salt in the opening.
- 4
Pack the jar. To a clean jar, add 2 teaspoons of salt and spices if using. Start packing the salted lemons in the bottom of the jar, trying to use up as much space as possible. Work in layers if you can and add the remaining lemons.
- 5
Tamp down. Using a wooden spoon or tamper, press the lemons down to release some of the juice.
- 6
Ferment. Add more lemon juice to help submerge the lemons. Add one or two fermenting glass weights to help keep the lemons submerged. Seal the jar. Over the next few days, shake or flip the jar upside down to help the salt and juices distribute. You can flip the jar over twice daily for 5 days to help the salt distribute. Then leave the lemons to ferment for 3-4 weeks in a cool dark place in your kitchen. When you remember, give the jar a shake to help the lemons ferment evenly.