fermented lemons

Learn how to store lemons for an entire year with this fermented lemon recipe. You can use the lemons just like fresh lemons and the taste is incredible!

Fermented Lemons (How to Store Lemons for a Year)

lemons

salt (I recommend Redmond Real Salt)

Wash and thoroughly rinse all lemons.

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&#39;re fermenting.

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.

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

Let ferment at room temperature for 3 days.

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.

Fermented lemons are quick and easy to put together, and they make the citrus season last the whole year through! Also known as preserved lemons, this recipe uses only salt and the lemon&#039;s own juices. These morsels are a delicious way to keep your fresh lemons ready for use in cooking when you need them. 

Fermented Lemons (Preserved Lemons)

coarse sea salt (non-iodized)

bay leaves (optional)

peppercorns (optional)

Wash the lemons and give them a good scrub to thoroughly clean them.

Trim the top and bottom of the lemons by cutting about ¼ inch off on each end. Slice the lemons lengthwise into quarters, leaving the last ½ inch connected at the base.

Gently open the lemons and sprinkle the inside with about a teaspoon of salt. Place 1 tablespoon of salt on the bottom of a quart jar. Pack the lemons into the jar tightly using a wood muddler. Add more salt as you go, pressing the lemons down to release their juices and make room for the remaining lemons. Optional: add a couple of bay leaves and a tablespoon of peppercorns if desired. 

Make sure the lemons are pressed down tightly in the jar so that the lemon juice and salt combine to make a brine. Add freshly squeezed lemon juice (of about  2 lemons) on top to completely cover the lemons in juice. Add a glass fermentation weight on top to keep the lemons submerged while they ferment.

Close the jar and allow the lemons to ferment at room temperature for about 4 weeks. Turn the jar upside down every so often to distribute the salt and juice. The lemons will soften and mellow as they sit in the pickling liquid. The lemons are ready once they soften, and the pith loses its bitterness.

Burp the jar occasionally as it ferments, especially during the first two weeks. Some juice may bubble out so keep a plate or other dish under the jar to catch any drips. Use a fermentation lid such as an airlock if you would rather skip having to burp the jar.

To use, rinse the lemons as needed with water to remove some of the salt. Remove and discard the pulp and use just the peels (though the flesh can also be used if desired).

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Fermented Lemons (Preserved Lemons)

Top 2 fermented lemons recipes from across the web

The most viewed fermented lemons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fermented Lemons (How to Store Lemo...

Fermented Lemons (Preserved Lemons)

The most viewed fermented lemons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine