This homesteading journey never ceases to amaze me…

If you would have told me four years ago that there was a way to preserve lemons, I probably would’ve laughed in your face. When I was growing up, if a lemon went bad, that bad boy went into the trash (gasp!). I know. I know. I was a wasteful little bugger. 

But, my friend Angi from Schneiderpeeps had some extra Meyer lemons, so she graciously offered to mail them to me (like a box full!). Pretty awesome, huh?

I agree.

I have to say that getting a box of amazingly gorgeous lemons in the mail just made my day week. Funny the things that excite you the older you get, huh?

Molli decided to make some sweet and sour lemonade with some of the lemons, but Momma here wanted to ferment some lemons since I seem to be on a fermenting kick these days. In the past few months we have fermented asparagus, sauerkraut, sourdough bread, kombucha, and kefir. Fermenting food is a fabulous and fun way to preserve food…and preserved lemons are no different.

How to Preserve Lemons

Makes 1 quart of preserved lemons

You Will Need:

– 5-6 Lemons (organic is best because of pesticides), reserve 1/2 of one lemon
– 3 Tablespoons of Real Salt (can use THIS or sea salt but we prefer THIS)
– 1 quart Mason Jar (we use these)
– Water (chlorine and fluoride free, preferably)
– Fermentools (OPTIONAL but well worth it! I started with the 6 pack)

Directions: 

1. Gather those gorgeous lemons and a sharp knife.

2. Cut the end off of each lemon.

3. Cut each lemon in half. Set aside 1/2 of a lemon- uncut. You will be reserving this 1/2 for juicing.

4. Quarter each lemon.

5. Take each quarter and slice them into 1/2 inch (or so) slices.

6. Pack sliced lemons into mason jar. See, it’s all pretty and stuff!

7. Make your brine. Add 3 Tablespoons of salt to 1 quart of warm (not hot) water.
*Note: you will not use all of this brine, but I would rather have too much than not enough. I store the extra brine in the fridge until I can use it again. You can use it for pasta water, fermenting other foods, etc.

8. Pour brine into jar packed with those gorgeous lemons, baby! Aren’t those Meyer lemons just absolutely GORG?! Squeeze the juice from the 1/2 of a lemon that is set aside into the jar.

9. Add your Fermentools weight. Fermentools are optional, but I highly recommend a kit! The weight keeps the lemons weighed down. You can always use a plastic sandwich bag filled with water, but something about the plastic bag fermenting with my food freaks me out- although I have used it in a pinch!

10. Assemble all your Fermentools onto the jar! If you don’t have Fermentools you can cover with a regular lid and band. You will just have to remember to “burp” the jar every day.
Note: Fermentools only fit wide-mouth mason jars at this time. 

11. Place the lemons in a cool/dark place for 2-4 weeks. After that, transfer to the top shelf of your fridge or a root cellar.

Kitchen Notes: 
* Lemons will keep for 6-12 months in the fridge/root cellar- although they probably won’t last that long!
* Use the lemons as you would a normal lemon. You can also use the lemon juice brine.
* Taste them before using. If they seem salty just use less salt in what you are cooking! 

And that’s a wrap on how to preserve lemons, my friends! 

How to Preserve Lemons (Fermented Lemons)

 

Author:

Jen

Serves: 1 quart

Prep time: 15 mins

Total time: 15 mins

Print

 

Ingredients

• 5-6 Lemons (organic is best because of pesticides), reserve ½ of one lemon
• 3 Tablespoons of Real Salt
• 1 quart Mason Jar (we use these)
• Water (chlorine and fluoride free, preferably)
• Fermentools (OPTIONAL but well worth it! I started with the 6 pack)

Instructions

1. Gather those gorgeous lemons and a sharp knife.
2. Cut the end off of each lemon.
3. Cut each lemon in half. Set aside ½ of a lemon- uncut. You will be reserving this ½ for juicing.
4. Quarter each lemon.
5. Take each quarter and slice them into ½ inch (or so) slices.
6. Pack sliced lemons into mason jar.
7. Make your brine. Add 3 Tablespoons of salt to 1 quart of warm (not hot) water. (Note: you will not use all of this brine, but I would rather have too much than not enough. I store the extra brine in the fridge until I can use it again. You can use it for pasta water, fermenting other foods, etc.).
8. Pour brine into jar packed with those gorgeous lemons, baby! Squeeze the juice from the ½ of a lemon that is set aside into the jar.
9. Add your Fermentools weight. Fermentools are optional, but I highly recommend a kit! The weight keeps the lemons weighed down. You can always use a plastic sandwich bag filled with water, but something about the plastic bag fermenting with my food freaks me out- although I have used it in a pinch!
10. Assemble all your Fermentools onto the jar! If you don't have Fermentools you can cover with a regular lid and band. You will just have to remember to "burp" the jar every day. Note: Fermentools only fit wide-mouth mason jars at this time. 
11. Place the lemons in a cool/dark place for 2-4 weeks. After that, transfer to the top shelf of your fridge or a root cellar.

Notes

* Lemons will keep for 6-12 months in the fridge/root cellar- although they probably won't last that long!
* Use the lemons as you would a normal lemon. You can also use the lemon juice brine.
* Taste them before using. If they seem salty just use less salt in what you are cooking!

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