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how to preserve lemons ferment
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5 from 1 vote

Preserved Lemon Recipe

Author Mommypotamus

Ingredients

  • 6 thin skinned organic or at least not irradiated lemons. Meyer lemons seem to be preferred because they are sweeter, but I've only tried the plain jane variety.
  • 1-1½ cups additional freshly squeezed lemon juice
  • 2 tbs whey optional
  • ½ cup unrefined sea salt

Instructions

  • Scrub lemons and cut them into quarters
  • Pour salt in a shallow bowl and begin rolling your lemon quarters. Place salted quarters in a 1-quart mason jar.
  • Leaving one inch of room at the top of the jar pour in the lemon juice.
  • Cover the jar and shake to release any trapped air bubbles, then loosen the lid so that air can escape.
  • Leave at room temperature for 1 day, then check to make sure the lemons are completely submerged in juice. Add juice if needed, then cover again loosely.
  • Store at room temperature for six more days. Shake the jar at lease once per day.
  • Your preserved lemons are ready!! Use right away or store in the fridge for later.

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg