Day 2 - Lemon Preserve Purée

Ingredients

• 6 pieces Lemons (organic, unwaxed, medium size)
• 1 cup Kosher Salt (coarse kosher salt, divided into 1/4‑cup portions per layer)
• 1 cup Granulated Sugar (white granulated sugar, divided into 1/4‑cup portions per layer)
• 2 cups Cold Water (for rinsing the lemons after fermentation)

Instructions

1. Wash and Dry Lemons

   Rinse the lemons under cold running water, scrub any blemishes, then pat dry with a kitchen towel.

   Time: PT5M

2. Layer Lemons with Salt and Sugar

   Place a thin layer of kosher salt and granulated sugar (about 1/4 cup total) at the bottom of the jar, add a layer of whole lemons, then sprinkle another 1/4 cup of the salt‑sugar mixture over the lemons. Repeat until all lemons are in the jar, finishing with a final 1/4 cup of the mixture on top.

   Time: PT5M

3. Seal and Ferment

   Close the jar tightly and place it in the refrigerator. Let the lemons ferment for 24 hours; they will soften and release a salty‑sweet brine.

   Time: PT0M

   Temperature: 4°C

4. Strain the Brine

   After 24 hours, open the jar and pour the liquid through a fine mesh sieve into a clean container. This is the pickling brine.

   Time: PT5M

5. Rinse Lemons

   Return the lemons to the mixing bowl, fill with cold water, and swish to rinse off excess salt and sugar. Drain using the sieve.

   Time: PT5M

6. Store the Preserved Lemons

   Place the rinsed lemons back into the original jar (or a clean one) and pour any remaining brine over them to keep them submerged. Seal and refrigerate for another 24 hours before first use.

   Time: PT0M

   Temperature: 4°C

7. Use the Pickling Brine

   Use the strained brine to quick‑pickle vegetables, add to cocktails, or as a seasoning for salads and grain bowls.

   Time: PT0M

Nutrition Facts

Calories

20

Protein

0.5 g

Carbohydrates

5 g

Fat

0 g

Fiber

1 g