Fermented Lemons (Moroccan Preserved Lemons)

fermented lemons packed with salt in a jar

5 from 2 votes

Fermented Lemons (Moroccan Preserved Lemons)

Fermented lemons are easy to make and fantastic to have on hand to ensure you have them for any recipe you so choose at any time of year! All you need to make this ferment is lemons and kosher salt. The brine is made from the juice from the lemons being used and possibly an extra for more juice if needed. It is inexpensive and doesn't take much effort. This is really an amazing way to preserve food while also enjoying a probiotic-rich option!

Prep Time5

Additional Time28

Total Time28 5

Course: Condiment

Cuisine: American

Servings: jar

Calories: 31kcal

Author: Mariana

Ingredients

10 lemons
Kosher salt

Instructions

Wash your lemons thoroughly. Cut the tops off of each one (top and bottom.) Don't chop off too much! I try to cut so that either no fruit shows or only a small amount.
Place them standing up on one of the chopped ends. Carefully cut downwards but not all the way through. Make an X on each lemon.
Pack each lemon with salt (roughly 1 teaspoon per lemon!) Add 1 table spoon of salt to the bottom on the jar.
Fill your sterilized jar with as many prepared lemons as possible. Squish them to get as much juice out as possible.
Roll the other lemons with your palm to get the most of each. Juice them and add the juice to the jar. Cover the lemons with their juices. (I Keep pressing to release more juice as I go!)
Place your fermenting weight on top or use one half (or both halves of a lemon you juiced) in place of a weight.
Cover your jar with a lid. Allow the lemons to ferment on the counter at room temperature for 4 weeks. Flip the jar and burp it every now and again.

Notes

Fermented lemons will last 6-12 months either in the fridge or at room temperature so long as they are fully submerged in the brine.
Burp the jar occasionally and flip it now and then to mix it up as it ferments.
When you go to use the lemons, you can rinse some of the salt off.
Keep your jar in a bowl or on a saucer to catch any dripping liquid.
When going to juice lemons, roll them gently with your palm on the tabletop to get the most from each lemon.
Meyer lemons are best for this recipe but you can use any you'd like! If your lemons have a thicker peel, fermentation time may be a bit longer!

Nutrition