Easy Preserved Lemons (Just Lemons & Salt + No Measuring)

Ingredients

• 12 pieces Organic Lemons (Preferably Meyer lemons; regular lemons work fine. Use organic because the peel is eaten.)
• 1.5 cups Coarse Kosher Salt (Generously packed; the salt draws out juice and creates the brine.)
• 1 piece Cinnamon Stick (optional) (Adds a subtle warm note; omit if you prefer pure lemon flavor.)
• 2 pieces Bay Leaf (optional) (Adds herbal aroma; optional.)
• 0.5 cup Fresh Lemon Juice (if needed) (Add only if lemons don’t release enough juice to fully submerge.)

Instructions

1. Wash and Trim Lemons

   Rinse each lemon under cold water, then trim off a very small slice from both ends to expose the interior.

   Time: PT5M

2. Quarter Lemons Without Cutting Through

   Place a lemon on its side, cut lengthwise about three‑quarters of the way down, leaving a small nub at the bottom. Rotate 90° and repeat, so the lemon is divided into four wedges that stay attached at the base.

   Time: PT10M

3. Salt Each Lemon

   Place one quartered lemon in a small bowl, gently open the wedges, and sprinkle a generous amount of kosher salt inside, coating the interior and the exposed flesh.

   Time: PT5M

4. Layer Lemons in the Jar

   Add the salted lemon to the glass jar. Every two or three lemons, sprinkle a spoonful of additional salt directly into the jar. If using aromatics, tuck the cinnamon stick or bay leaves between layers.

   Time: PT5M

5. Mash and Pack

   Using the back of a spoon or a pestle, mash the lemons until they release enough juice to cover themselves. If the liquid is insufficient, add fresh lemon juice until fully submerged.

   Time: PT10M

6. Ferment at Room Temperature

   Cover the jar with a loose lid (or a cloth secured with a rubber band) and store it at room temperature (around 68‑72°F) for 3 to 4 weeks. Check every few days, pressing the lemons down and ensuring they stay submerged.

   Time: PT504H

   Temperature: 68‑72°F

7. Store Long‑Term

   Once the desired fermentation is reached, tighten the lid and transfer the jar to the refrigerator. Preserved lemons keep for several months.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

20

Protein

0g

Carbohydrates

2g

Fat

0g

Fiber

0g