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Preserved Lemons
Fermented & Pickled
Ingredients:
- 6–8 organic lemons (about 900 g–1.2 kg), thin-skinned if possible
- 120–180 g (½–¾ cup) kosher salt, non-iodized
- 120–240 ml (½–1 cup) fresh lemon juice (as needed)
Equipments:
- Cutting board and knife
- 1-quart (1 L) glass jar with tight-fitting lid
- Small spoon (for packing salt)
- Bowl (for catching juice)
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Prep the Lemons
Scrub 6–8 lemons clean. Trim the stem end of each. Cut each lemon lengthwise into quarters without cutting all the way through, keeping attached at the base like a flower. - Salt Generously
Open each lemon and pack 1–2 tbsp (15–30 g) kosher salt inside the cuts. Press firmly closed. - Pack the Jar
Sprinkle 1 tbsp salt on the bottom of a clean glass jar. Press the salted lemons tightly into the jar, squeezing as you go so they release their juice. Sprinkle extra salt between each layer. - 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 covered. - Ferment
Seal tightly and leave at room temperature for 2–3 weeks. Shake gently every few days. Once the rinds are soft, translucent, and deeply fragrant, transfer to the refrigerator.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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.
Preserved Lemons
1 Quart Jar
Prep 20 min
Ferment 2–3 weeks
Ingredients:
- 6–8 organic lemons (about 900 g–1.2 kg), thin-skinned if possible
- 120–180 g (½–¾ cup) kosher salt, non-iodized
- 120–240 ml (½–1 cup) fresh lemon juice (as needed)
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Instructions:
- Prep the Lemons
Scrub 6–8 lemons clean. Trim the stem end of each. Cut each lemon lengthwise into quarters without cutting all the way through, keeping attached at the base like a flower. - Salt Generously
Open each lemon and pack 1–2 tbsp (15–30 g) kosher salt inside the cuts. Press firmly closed. - Pack the Jar
Sprinkle 1 tbsp salt on the bottom of a clean glass jar. Press the salted lemons tightly into the jar, squeezing as you go so they release their juice. Sprinkle extra salt between each layer. - 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 covered. - Ferment
Seal tightly and leave at room temperature for 2–3 weeks. Shake gently every few days. Once the rinds are soft, translucent, and deeply fragrant, transfer to the refrigerator.
