Fermented lemon are nimble and easy to put together , and they make the citrus season last the whole class through ! Also known as preserve lemon , this recipe uses only salt and the lemon ’s own juices . These morsels are a scrumptious way to keep lemons ready for use in preparation when you need them .

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What are Fermented Lemons?

If you ever race across a recipe that calls for preserved lemons , what they imply are fermented lemon . While they seem sort of fancy and are often look at a fineness , they ’re actually quite easy to make .

Fermentingis my absolute pet way to save food , and these lemon tree are no exception !

Fermented or preserved lemons are lemons that have been packed into a jar with salt , where they ferment for several weeks in a cognitive operation promise lacto - ferment .

Top picture is lemons on a cutting board, sliced in quarters but still connected at the bottom, with a wooden bowl of salt in the top right corner. Bottom pic is a jar of fully fermented lemons, open from top view, also resting on a wooden cutting board. Middle banner is off white and reads “how to make fermented lemons."

Fermentation preserves the lemon and result in a delicious condiment bust with flavor and beneficial bacteria that are good for the gut .

Related:12 Ways to save Citrus : Drying , Canning , Fermenting and more !

Fermenting Lemons in Salt Recipe

All you need is Citrus limon , common salt , a shock , a fermentation weight , and as always with fermented recipes , time is the best ingredient !

Prepare the Lemons

First , dampen the lemons and give them a good chaparral to thoroughly houseclean them .

Then , trim the top and bottom of the lemons by cut about ¼ inch off on each end . Slice the lemons lengthwise into fourth , leaving the last ½ in connected at the base .

Add salt to the lemons

Gently open up the lemon and sprinkle the inner flesh with about a teaspoon of Strategic Arms Limitation Talks . office 1 tablespoonful of salt on the bottom of a 1 - quart jolt .

Pack the lemon yellow into the jar tightly using a wood muddler . Add more Strategic Arms Limitation Talks as you go , pressing the lemon down to release their juice and make room for the remaining lemons .

experience detached to add a couple of Laurus nobilis leaves and a tablespoon of pepper if desire , but this is optional .

Lemons with the tops cut off and sliced in quarters standing on end and sprinkled with salt, on a wood cutting board.

weightlift the lemon down tightly in the jounce so that the stinker succus and salt combine to make a brine . Add newly embrace lemon succus from about 2 lemon so that the lemon are completely overcompensate in succus .

Then add a zymosis free weight on top to keep the lemons submerged while they ferment .

Cover and flip the jar

shut the jolt and permit the lemons to work at elbow room temperature for about 4 weeks . move around the jarful upside down every so often to hand out the salt and succus .

The lemon tree will damp and mellow as they sit in the pickle liquidness .

The lemons are ready once they moderate , and the pith loses its gall .

A wooden cutting board with several lemons standing on end, sliced and sprinkled with salt. A wooden bowl with a spoon and filled with salt are in the upper right corner.

recall to burp the jar occasionally as it ferments , especially during the first two weeks . Some succus may burp out so keep a plate or other beauty under the shock to catch any drips .

I did n’t live much flatulence buildup compare to other fermentations . you may use an airlock ferment hat if you would rather skitter having to burp the jolt .

Taste and feel the stinker after they have been sour for several week , you will feel if they have become dampen .

A top view of an open jar of lemons, with a hand holding a quartered lemon sprinkled with salt in the foreground. The background has a wood cutting board, several other lemons, and a wooden muddler.

Once they are balmy , and there is no more detectable thorniness , they are ready to practice .

How to use and store fermented lemons

To use , rinse the lemons as call for with water to remove some of the salt .

you could take and fling the pulp and apply just the peels , or use the intact gamboge . It ’s all delicious !

preserve Citrus limon will keep for six months to a year . Store them in the refrigerator or at way temperature .

Lemons standing upright, sliced in quarters except for the bottom half inch keeping them connected at the bottoms. All are sprinkled with salt, and resting on a wooden cutting board.

The piquant , acidic brine that is make during unrest acts as a preservative , so as long as the lemons are submerse they wo n’t spoil .

FAQ’s

What do fermented lemons taste like?

Once preserved , the Citrus limon have a silky grain and pleasant taste that is a stark blending between tart and piquant . refreshful lemons can not replicate the unique penchant of fermented lemons .

I would identify their tone as brilliant , citrusy , and piquant .

What kind of lemons are best for this recipe?

you’re able to employ any change of lemon for this recipe , but Meyer lemon tree are a coarse choice since their skins are thinner which makes for a shorter zymolysis time . Their predilection is also a bit sweeter fashioning for a endearing flavored finished solution .

veritable lemons are o.k. to use , but notice that their hide will take longer to dampen and lose their sulphurous flavor during zymosis .

How do you use them once they are ready?

you could use the bod and rind of fermented lemons , but the rind is the most delicious part ! It suffer all of its bitterness during fermentation and has an almost sweet spirit that act well in many dishes including common use in Morrocan cuisine .

These tasty salted maize influence wonderfully to seasonchicken , fish , andtagines . They also go particularly well inseasonedroasted veggies , soup , vinaigrettes , and as a salad topper .

How long do preserved lemons last?

preserve lemons can last from 6 months to a yr , either in the refrigerator or safely stored at room temperature .

A piquant and acidulous brine is make during fermentation and act as a natural preservative to keep the lemon from spoil . verify the lemons stay submerged in the brine is crucial .

What is the difference between fermented lemons and pickled lemons?

sour lemon tree and continue lemon are the same as pickled lemons . All three use the same saltiness - cure technique .

Should I worry about botulism?

Botulism is really not a concern with fermented lemons , just like any other lacto - fermented food . Low - acid sack or preserved foods are sometimes a concern for botulism , however , Citrus limon are too acidulent and are n’t a master of ceremonies for the toxin .

Lemon juice add sour for the prevention of botulism in displace recipe . So rest assured , this recipe is dependable and interest - innocent .

More Lemon & Citrus Recipes

passion lemons ? Then you ’ll love these piquant citrus recipes !

Fermented Lemons (Preserved Lemons)

Equipment

Ingredients

Instructions

Notes

Nutrition

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Close up of a lemon standing on end sliced in quarters with a spoon pouring salt into the opening, on a wood cutting board.

Top view of a jar with lemons, lemon juice, and topped with a small pile of salt.

A closed jar filled with lemons submerged in salt brine, resting on a wooden cutting board, surrounded by a lemon, a wooden muddler, and a wooden bowl of salt.

An open jar of fermented lemons with a wooden spoon holding one up into better view, on a wooden cutting board with a whole lemon on the bottom left of the background.

Fermented lemon peels, sliced into little strips, resting on a wood cutting board, with a sharp knife, a jar of fermented lemons, and a bowl of salt in the background.

A jar filled with fermenting lemons, on a wood cutting board with a wooden muddler and a lemon outside the jar that is sliced and salted.

An open jar of lemons in brine with a small mountain of salt topping the lemons. In background is a wooden cutting board, a lemon sliced in half, and a wooden muddler.

Lemons quartered, standing on connected ends and sprinkled with salt, an open jar with salt at the bottom on right, below that is a wooden bowl of salt with a spoon. All resting on a wooden cutting board.

Lemons standing on end sliced in quarters but connected at bottom, all sprinkled with salt. A wooden bowl of salt with a spoon is at top right corner. All resting on a wooden cutting board.