Preserved Fresh Lemons
Unlock the secret to vibrant Mediterranean flavors with this simple yet transformative recipe for Preserved Fresh Lemons. Featuring fresh lemons packed with coarse sea salt and submerged in their own tangy juice, this method creates an intensely flavorful condiment that elevates dishes from Moroccan tagines to pasta and roasted vegetables. With optional aromatic spices like cinnamon sticks, bay leaves, or peppercorns, you can customize the flavor profile to suit your palate. Crafted in just 20 minutes of prep time, this recipe requires no cooking—just patience, as the lemons ferment over 3 to 4 weeks to develop their signature tangy-salty complexity. Stored in a sterilized jar, these preserved lemons are a pantry essential, offering a burst of sunshine to your culinary creations for up to six months.
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Recipe Information
Ingredients
- 6 whole fresh lemons
- 6 tablespoons coarse sea salt
- 1 cup fresh lemon juice
- 1 unit sterilized jar with airtight lid
- 1 assortment optional spices (cinnamon stick, bay leaf, peppercorns)
Instructions
Wash and scrub the lemons thoroughly under cold water to remove any wax or impurities.
Carefully cut each lemon lengthwise into quarters, but do not cut all the way through. Keep the base of the lemon intact so it holds together.
Sprinkle 1 tablespoon of coarse sea salt into the center and all over the cut surfaces of each lemon.
Place one salted lemon into the sterilized jar, pressing it down firmly to release some juice. Repeat with the remaining lemons, layering them tightly in the jar.
After placing all the lemons in the jar, add any optional spices such as a cinnamon stick, bay leaf, or peppercorns for additional flavor.
Pour fresh lemon juice into the jar, ensuring the lemons are completely submerged. Use a clean spoon to press down the lemons and release any trapped air bubbles.
Seal the jar tightly with an airtight lid and place it in a cool, dark place to ferment. Shake the jar lightly every few days to redistribute the salt and juices.
Allow the lemons to ferment for at least 3 to 4 weeks before using. Once opened, store the jar in the refrigerator and use within 6 months.
Nutrition Facts
Calories |
164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34931 mg | 1519% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 14.8 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
