How to Make Preserved Lemons in 41 seconds

Ingredients

• 6 Meyer Lemons (organic, washed and dried)
• 1/4 cup Coarse Sea Salt (generously packed, no need to measure precisely)
• 1/2 cup Fresh Lemon Juice (extra juice to ensure lemons stay submerged)

Instructions

1. Prepare Lemons

   Wash the lemons, cut off the stems, then quarter each lemon lengthwise, stopping just before you cut all the way through so the quarters stay attached at the base.

   Time: PT10M

2. Salt Lemons

   Generously stuff each lemon with coarse sea salt, pushing the salt deep into the cuts. No need to measure; just keep cramming salt in.

   Time: PT5M

3. Layer Lemons in Jar

   Place a thin layer of salt at the bottom of the jar, then add the salted lemons, pressing them down firmly so their juices are released. Add another sprinkle of salt between each layer.

   Time: PT5M

4. Add Lemon Juice

   Squeeze additional fresh lemon juice into the jar until the lemons are completely covered with liquid. If needed, add a little extra juice to reach the top.

   Time: PT5M

5. Seal and Ferment

   Loosely place the lid on the jar (or cover with a cloth and rubber band), write the date on a label, and let the jar sit at room temperature (about 20‑22°C) for three weeks.

   Time: PT0M

   Temperature: 20-22°C

6. Check Weekly

   Every few days, open the jar, flip the lemons, and make sure they stay submerged. Add a splash of lemon juice if any lemons become exposed.

   Time: PT0M

7. Ready to Use

   After three weeks the lemons are soft, fragrant, and ready. Transfer the jar to the refrigerator where they will keep for up to six months.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

15

Protein

0g

Carbohydrates

5g

Fat

0g

Fiber

1g