Fermented Lemons | Preserved Lemons - Binky's Culinary Carnival

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Fermented Lemons | Preserved Lemons

Fermented lemons, otherwise known as preserved lemons are an age old secret of top chefs around the world. It’s incredibly easy.

Course Condiment

Cuisine Middle Eastern

Prep Time 5

Cook Time 0

fermenting time 14

Total Time 14 5

Servings quarts

Calories 219kcal

Cost $5

Wash and rinse lemons well. Cut ends off of lemons.
7 fresh lemons
You can do whole, halved, quartered or sliced lemons. For whole lemons, cut them as if you were quartering them but do not go all the through so that the lemon stays together. Prepare the lemons.
Add a few tablespoons of salt to the bottom of the jar.
½ cup coarse kosher salt or sea salt
Add lemons, adding salt between layers.
Once you have jar almost full, push the lemons down with a wooden spoon or like tool. So that the lemons release some juice.
Add more lemons. Fill jar, leaving ¼ inch headspace.
Continue filling leaving a half inch headspace. Pack them in as tightly as you can. Add additional fresh lemon juice if needed to fill jar but maintain the headspace.
Wipe the rim of jar. Apply a fermenting lid or cover jar with plastic wrap, pushed down to the top of the lemons and juice, so that the lemons stay covered by juice. Then add lid.
Allow the lemons to sit on the counter at room temperature for about two weeks. Turn the jar upside down daily so that the salt distributes evenly.
Let air out of the jar every day if not using a fermenting lid.
To use lemon, remove a piece from the jar. Rinse under cold water to remove some of the salt.

Once original fermentation is done. Store in the refrigerator or a cool basement.