I used to think it was silly to preserve lemons because they were available year round at the store whenever I happened to need one. Then I tried my first Meyer lemon and preserving lemons became a necessity. We have an amazing lemon tree that gives us several hundred pounds of lemons each year. So, every year you’ll find me freezing, dehydrating, and fermenting lemons.

My ultimate goal is to have lemons preserved for the entire year. This includes juice for lemonade during the summer, zest and juice for cooking, dehydrated lemons slices, lemon salt and sugar and fermented lemons.

There are several ways to make fermented lemons, which a lot of people call ‘preserved lemons’ and use the terms interchangeably. You can use an airlock system …or not, you can use whey or culture starter….or not, you can cut the lemons….or not. Truly, fermenting lemons is a very versatile process, which is true of fermenting most foods.

Fermenting lemons appeals to me for several reasons. One is that you use the entire lemon. Fermenting lemons makes even the rind edible. Another reason is that preserved lemons are pretty simple to make and no special equipment is needed.

How to make fermented lemons

I like to make fermented lemons with just salt and lemons. The salt and lemon juice will combine to make a brine which will inhibit mold from growing and will allow beneficial bacteria to grow. I’ll link to some other ways make fermented lemons below.

To make a quart size jar of preserved lemons you need 5-6 organic lemons, 3 tablespoons of sea salt, and a wide mouth quart size mason jar and lid. That’s it!

First make sure your lemons are clean. Since we grow our lemons I just make sure there’s no bird droppings or visible dirt on them. If there is I wash them, if there isn’t I don’t.

Next, cut the lemons into pieces. You can cut them into quarters but not quite all the way through. That way when they come out of the jar the whole lemon will come out together. Or, if you don’t care about that just quarter them, or cut them into slices or chunks. Whatever look you like best is fine.

Sprinkle salt on the inside of the lemon and put it into your mason jar. (I sterilized mine, like I do when I’m canning). Continue cutting and salting and putting the lemons in the jar. When the jar is full, squish the lemons down and add more.

When the jar is completely full and if the lemons aren’t totally submerged in the juice, juice another lemon or two and add the juice to the top. Sprinkle with the last of the salt. Put plastic wrap over them and pushed the lemons down. You want to make sure that they stay totally submerged in the lemon juice.

Put the lid on and set on the counter. You’re going to let them sit out for two weeks. Make sure to turn over the jar upside each day to keep the salt from settling. After two weeks put them in the refrigerator. This will slow down the fermenting process.

You can also ferment lemons using a brine or culture starter.

How to use fermented lemons

Preserving lemons by fermenting really mellows the lemon flavor making even the rind edible. Meyer lemons are sweeter and more mild than regular lemons but I wouldn’t munch on the rind…unless it’s fermented.

Before using fermented lemons I like to rise them off and pat them dry as I find saltier than I like. A lot of people don’t rinse the fermented lemons so try it both ways and see what you prefer.

Fermented lemons can be used in anything you would use fresh lemons in. I think they are wonderful on baked fish and in lemon chicken stir fry. You can also use preserved lemons in pasta or soup. They can also be used in sweet dishes like double lemon pound cake or how about a ginger lemon pound cake?

Here’s an interesting sweet preserved lemons recipe, these would be wonderful for tea.

Fermented {Preserved} Lemons

Print

Make fermented lemons with just salt and lemons. The salt and lemon juice will combine to make a brine which will inhibit mold from growing and will allow beneficial bacteria to grow.

Ingredients

• 5-6 lemons
• 3 Tbsp sea salt

Instructions

1. Make sure your lemons are clean and free of any bird droppings or visible dirt
2. Cut the lemons into pieces. You can cut them into quarters but not quite all the way through. That way when they come out of the jar the whole lemon will come out together. Or, if you don't care about that just quarter them, or cut them into slices or chunks. Whatever look you like best is fine.
3. Sprinkle salt on the inside of the lemon and put it into your mason jar. Continue cutting and salting and putting the lemons in the jar. When the jar is full, squish the lemons down and add more.
4. The salt and the juice will combine to make a brine.
5. When the jar is completely full and if the lemons aren't totally submerged in the juice, juice another lemon or two and add the juice to the top.
6. Sprinkle with the last of the salt.
7. Put plastic wrap over them and pushed the lemons down. You want to make sure that they stay totally submerged in the lemon juice.
8. Put the lid on and set on the counter. You're going to let them sit out for two weeks. Make sure to turn over the jar upside each day to keep the salt from settling. After two weeks put them in the refrigerator. This will slow down the fermenting process.
9. Preserved lemons can be stored in the refrigerator for up to a year.

Recommended Products

• 
  Ball Regular Mouth Quart 12 Pieces Jars (32oz) Made in USA
• 
  Celtic Sea Salt Fine Ground, (1) 16 Ounce Resealable Bag, Great for Cooking & Baking, Pickling or Finishing, Gluten Free, Kosher, Paleo-Friendly

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