Easy Preserved Lemons - Lacto-Fermented Lemons - Preserved Citrus

Ingredients

• 6 Lemons (organic if possible; washed and dried)
• 6 Limes (organic if possible; washed and dried)
• 6 Mandarin Oranges (seedless if possible; washed and dried)
• 1 cup Kosher Salt (fine‑ground sea salt or kosher salt, no anti‑caking agents)
• 2 Bay Leaf (dried, for lemon batch)
• 2 sprigs Fresh Thyme (optional, for lemon batch)
• 2 Cinnamon Sticks (for mandarin orange batch)
• 1 tsp Allspice Berries (for mandarin orange batch)
• 4 Cloves (whole, for mandarin orange batch)
• 1 Star Anise (optional, for lemon batch if desired)
• 1 tbsp Baking Soda (for cleaning citrus)
• 1 tbsp White Vinegar (for cleaning citrus)

Instructions

1. Clean the Citrus

   Mix 1 tbsp baking soda with 1 tbsp white vinegar in a bowl, add the lemons, limes, and mandarins, and scrub until frothy. Rinse thoroughly under running water and pat dry.

   Time: PT10M

2. Trim and Slice

   Trim the stem and blossom ends off each fruit. Slice each fruit about three‑quarters of the way down, then rotate 90° and make a second slice, creating a petal‑like opening without separating the halves.

   Time: PT10M

3. Prepare Salt and Herbs

   Place a couple of teaspoons of kosher salt at the bottom of the jar. Add bay leaves, thyme sprigs, cinnamon sticks, allspice berries, cloves, and star anise as desired for each citrus batch.

   Time: PT5M

4. Pack the Citrus

   Place the sliced lemons first, pressing them down with clean hands or a pestle. Sprinkle salt into every crevice, then add the next fruit, repeating until the jar is full. Pack tightly so the fruit releases its juices.

   Time: PT10M

5. Add Final Salt and Weigh Down

   Sprinkle a final layer of salt on top. If any fruit is exposed, place a pickling weight or a small 4‑oz glass jar to keep everything submerged.

   Time: PT5M

6. Seal and Ferment

   Close the jar with its lid and ring (or a storage lid). Store the jar in a warm, dark spot at 70‑80°F (21‑27°C) for 30 days, checking daily for liquid level and occasional bubbling.

   Time: PT720H

   Temperature: 70-80°F

7. Rinse and Store

   After 30 days, open the jar, rinse each piece under cold water to remove excess salt, and transfer to a clean container with a fresh lid. Refrigerate and use within 6 months.

   Time: PT5M

Nutrition Facts

Calories

5

Protein

0g

Carbohydrates

1g

Fat

0g

Fiber

0g

Ingredient Substitutions

• Instead of Kosher Salt: Sea salt, Himalayan pink salt
• Instead of Bay Leaf: Dried thyme, Oregano
• Instead of Fresh Thyme: Dried thyme
• Instead of Cinnamon Sticks: Ground cinnamon (use less)
• Instead of Allspice Berries: Ground allspice
• Instead of Cloves: Ground cloves (use a pinch)
• Instead of Star Anise: Anise seed
• Instead of Baking Soda: None
• Instead of White Vinegar: Apple cider vinegar

Equipment Needed

• Quart‑size Glass Jar (Canning Jar)
• Mixing Bowl
• Wooden Spoon or Small Ladle
• Sharp Knife
• Pickling Weight (optional) (optional)

Critical Steps — Do Not Skip

• Cleaning the citrus thoroughly
• Making the 3/4‑way slices without separating the fruit
• Packing the fruit tightly and ensuring it releases its own juice
• Keeping all fruit submerged under brine during fermentation

Chef Tips from the Video

• Use organic citrus when possible for the cleanest flavor.
• A light hand‑massage with a clean wooden spoon after packing helps release juice faster.
• Add a small piece of ginger or a dried chili to the lime batch for a subtle heat.

Troubleshooting

Storage

Refrigerator: Up to 6 months in a sealed jar

Freezer: Not recommended; texture changes

Room temperature: Only during the 30‑day fermentation period, in a cool, dark place

Make-Ahead Tips

• The brine can be saved and reused to jump‑start a new batch.
• You can prepare the citrus and salt a day ahead; the fermentation still needs 30 days.

Frequently Asked Questions