Fermented Lemons (Salt Preserved Lemons)

A jar of fermented lemons on a cutting board.

5 from 3 votes

Fermented Lemons (Salt Preserved Lemons)

Whether you buy your lemons from the market or have your own lemon tree, learning how to make fermented lemons is a great way to preserve them for months. This recipe is easy, straightforward and foolproof. All you need are lemons, salt, and time. Use your preserved lemons in salad dressings, stews, and marinades. Best of all, you’re using the entire lemon, peel and all.

Prep Time15

Ferment Time21

Total Time21 15

Course: condiment

Cuisine: Levantine, Middle Eastern

Diet: Vegan, Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $5

Equipment

1 Quart mason jar or glass jar with well-sealing lid
Fermentation weight
Muddler, tamper or wooden spoon

Ingredients

7-10 Fresh lemons
¼-½ cups Kosher salt, sea salt or pickling salt
2 Bay leaves
½ tsp Black peppercorns

Instructions

Trim the ends. Using a sharp knife, trim both ends of the cleaned lemons.
Cut the lemons. Cut an X in each lemon without going all the way through.
Salt the lemons. Add about 1-2 teaspoons of salt to each lemon, making sure to rub the salt in the opening.
Pack the jar. To a clean jar, add 2 teaspoons of salt and spices if using. Start packing the salted lemons in the bottom of the jar, trying to use up as much space as possible. Work in layers if you can and add the remaining lemons.
Tamp down. Using a wooden spoon or tamper, press the lemons down to release some of the juice.
Ferment. Add more lemon juice to help submerge the lemons. Add one or two fermenting glass weights to help keep the lemons submerged. Seal the jar. Over the next few days, shake or flip the jar upside down to help the salt and juices distribute. You can flip the jar over twice daily for 5 days to help the salt distribute. Then leave the lemons to ferment for 3-4 weeks in a cool dark place in your kitchen. When you remember, give the jar a shake to help the lemons ferment evenly.

Video

Notes

Refer to the post above for step-by-step recipe photos.

Ingredient notes:

Lemons: When choosing lemons, use fresh, unblemished fruits. Organic regular lemons are preferred but not mandatory. If you have access to Meyer Lemons, use those!
Salt: When fermenting, I recommend using sea salt, kosher salt or pickling salt. Don’t use table salt as it has iodine added to it.
Spices: You don’t need to use spices. The choice is yours. I like using bay leaf and black peppercorns, but you can also use cinnamon sticks, coriander seeds or star anise. Choose complementary spices.

Clean and sterilize the jars you'll be using to preserve the lemons. This helps prevent the growth of unwanted bacteria during the preservation process. Use clean cutting boards and knives too.

While the lemons are fermenting keep them on the counter away from direct sunlight. The ideal fermenting temperature is room temperature, which is approximately 60°F to 75°F (15°C to 24°C).

The fermentation time will depend entirely on your preference. I recommend a minimum of 3 weeks.

Refrigerate after the lemons have turned a dull yellow/orange color and are ready to use. In there they should last 6-12 months.

Nutrition