Salt preserved lemons

Ingredients

• 4 pcs Lemon (organic, unwaxed, medium size; scrubbed to remove wax)
• 4 tbsp Coarse Sea Salt (prefer flaky sea salt; kosher salt works as well)

Instructions

1. Wash Lemons

   Rinse each lemon under cold water and scrub the outer skin with a brush to remove any wax or residue.

   Time: PT5M

2. Trim Stem Ends

   Cut off the small stem end of each lemon (about ¼ inch) to create a flat base.

   Time: PT2M

3. Score Lemons

   Make criss‑cross cuts lengthwise down each lemon, stopping about ½ inch from the bottom so the lemon stays whole.

   Time: PT3M

4. Salt the Lemons

   Generously fill each cut with about 1 tablespoon of coarse sea salt, making sure the salt reaches the interior flesh.

   Time: PT5M

5. Pack into Jar

   Place the salted lemons tightly into the sterilized glass jar, pressing them down firmly with a wooden spoon or pestle until the juices rise and fully cover the lemons.

   Time: PT5M

6. Seal and Age

   Close the jar with its lid and store it at room temperature, out of direct sunlight, for at least 4 weeks. Shake the jar gently once every few days to redistribute salt and juice.

   Time: PT0M

7. Store for Use

   After the curing period, keep the preserved lemons in the refrigerator. They will stay good for up to 6 months.

   Time: PT0M

Nutrition Facts

Calories

5

Protein

0g

Carbohydrates

1g

Fat

0g

Fiber

0g