Preserved Lemons

1. Prep the Lemons – Scrub 6–8 lemons clean under running water. Trim off the stem end of each lemon. Cut each lemon lengthwise into quarters without cutting all the way through, keeping them attached at the base like a flower.
2. Salt Generously – Open each lemon and pack 1–2 tbsp (15–30 g) of kosher salt inside the cuts. Press the lemon firmly closed.
3. Pack the Jar – Sprinkle 1 tbsp salt on the bottom of a clean glass jar. Press the salted lemons tightly into the jar, squeezing them as you go so they release their juice. Sprinkle extra salt between each layer.
4. Top Up with Juice – After packing, the lemons should be fully submerged in juice. If there isn’t enough liquid after 24 hours, top up with freshly squeezed lemon juice until lemons are covered.
5. Ferment – Seal tightly and leave at room temperature for 2–3 weeks. Shake gently every few days to redistribute the salt. Once the rinds are soft, translucent, and deeply fragrant, transfer to the refrigerator.

Notes:

• Only the rind is used in most recipes — rinse it well and scoop out the pulp before adding to dishes.
• Meyer lemons are ideal for their thin skins and floral flavor, but any organic lemon works.
• A little white surface yeast (not mold) is normal — simply skim it off. If you see fuzzy mold, discard.
• The lemons are ready when the rinds are soft and translucent and the brine is thick and deeply salty-citrusy.

Prep in Advance:

• This recipe requires 2–3 weeks of passive fermentation, so plan ahead. Active prep takes only 20 minutes.

Storage:

• Once fermented, store in the refrigerator for up to 6 months or longer. The salt acts as a preservative.
• Always use a clean utensil when scooping out lemons to avoid contamination.

Tips:

• Use in stews, soups, grain salads, dressings, dips, and roasted vegetables — just a small amount adds a powerful punch of salty citrus flavor.
• The brine is also delicious — add a splash to vinaigrettes or cocktails.