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Lemons submerged in juice in a glass jar.

Preserved Lemons

Preserved Lemons are the perfect addition to many dishes. They offer a salty brightness packed full of probiotic goodness!
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Prep Time 20 minutes
Fermentation Time 30 days
Course Condiments
Cuisine Mediterranean

Equipment

  • Knife
  • Glass or ceramic jar with lid
  • Sauerkraut pounder press optional

Ingredients
  

  • Organic Lemons meyer are my favorite
  • Salt

Instructions
 

  • Thoroughly wash your lemon peels to remove any dirt, or wax residue if your lemons come from the store.
  • Slice off the end where the stem attaches to the tree.
  • Quarter your lemons, leaving the bottom half inch intact.
  • Pack your lemons with salt.
  • Place in a large glass container.
  • Press down your lemons to release the juices.
  • Fully submerge your lemons and add a fermenting weight if necessary.
  • Store in a dark place for 4-5 weeks, burping the jar daily to remove excess gases.
  • Place in your refrigerator to be used over the next 6 months.
Keyword Fermented Foods, Preserved Lemons
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