Step 1

Wash and thoroughly rinse all lemons.

Step 2

Create a saltwater brine by following the ratios in the notes section below. The amount of liquid needed to fully submerge the lemons in your jar will vary. This depends on the size of your jar and the number of lemons you're fermenting.

Step 3

Fill jar with lemons. Really squeeze them in. The tighter they are packed, the less likely they will rise above the surface of the brine.

Step 4

Add a weight, if needed, to keep lemons submerged below the brine.

Step 5

Let ferment at room temperature for 3 days.

Step 6

Transfer to a cool location (or cold storage) and use as needed. Pro Tip: Use a clean utensil every time you need to get a lemon out of the brine. This helps to avoid introducing bacteria to the jar.