Here’s How I Store LEMONS for 1 YEAR Without Spoiling

Ingredients

• 6 pcs Lemon (medium size, fresh, preferably organic)
• 1 tbsp Baking Soda (for deep cleaning the peel)
• 2 tbsp Salt (non‑iodized kosher or sea salt, for brine)
• 1 quart Water (filtered or clean tap water)
• 5 pcs Black Peppercorns (optional, adds fragrance)
• 2 slices Fresh Ginger (optional, thin slices for extra flavor)

Instructions

1. Rinse and Scrub Lemons

   Fill a large bowl with clean water. Submerge the lemons and gently rub each one with your hands to remove surface dirt and natural wax.

   Time: PT5M

2. Deep Clean with Baking Soda Solution

   In a small bowl, mix 1 tbsp baking soda into about 1 quart of warm water (86°F / 30°C) until fully dissolved. Place the lemons in the solution and let them soak for 7–10 minutes, then rinse again with clean water.

   Time: PT10M

   Temperature: 86°F

3. Air‑Dry Lemons

   Lift the lemons out of the water, shake off excess, and spread them on a clean towel or rack. Allow them to air‑dry completely (about 5 minutes).

   Time: PT5M

4. Prepare the Brine

   In a clean bowl, combine 1 quart of water with 2 tbsp salt. Stir until the salt is fully dissolved.

   Time: PT5M

5. Pack Lemons in the Jar

   Place the dried lemons into the glass jar. Arrange them upright or sideways to save space, but do not pack them tightly—any bruises can shorten shelf life.

   Time: PT5M

6. Add Brine and Seal

   Pour the prepared brine over the lemons until they are fully submerged. Tap the jar gently to release trapped air bubbles, then seal the lid tightly.

   Time: PT3M

7. Store the Jar

   Place the sealed jar in a cool, dark, well‑ventilated spot away from direct sunlight. The lemons will stay fresh for 2–3 months; if you keep them refrigerated after the first month, they can last up to a year.

   Time: PT0M

Nutrition Facts

Calories

17

Protein

0.6 g

Carbohydrates

5.4 g

Fat

0.1 g

Fiber

1.6 g