Homemade Preserved Lemons
Ingredients
The lemons
The seasoning
-
6
tablespoons
Himalayan salt
-
as needed
none
freshly squeezed lemon juice
The container
Instructions
- Scrub the lemons clean under warm running water and cut off about ¼ inch from the tip of each lemon.
- Make a deep cross in each lemon, stopping about ½ inch from the end to keep them attached at the base.
- Pry the lemons open and sprinkle about a tablespoon of salt inside each lemon.
- Place the lemons in the jar one at a time, squishing them down to release juice until it rises to the top.
- Ensure the lemons are completely covered with lemon juice, adding more juice or filtered water if necessary.
- Add a weight on top to keep the lemons submerged, such as a small non-reactive object.
- Cover the jar loosely and let it ferment at room temperature away from direct sunlight for 10-12 days, then transfer to the refrigerator.
- If using a latch lid jar, either remove the rubber ring or 'burp' the jar daily to release excess gas.
Nutrition Facts (estimated)
Servings
6
Calories
10
Total fat
0g
Total carbohydrates
2g
Total protein
0g
Sodium
1000mg
Cholesterol
0mg
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