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preserved lemons recipe

Preserved Lemons Recipe

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Try this simple preserved lemons recipe that brings bold, tangy flavor to your favorite dishes like salads, stews, dressings, and more!
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Prep Time:15 minutes
Initial Fermentation Time:3 days
Total Time:3 days 15 minutes
Nunioli

Ingredients

  • Lemons
  • Sea salt
  • Olive oil
  • Optional: Bay leaf, black pepper, paprika, chili flakes

(Adjust the quantities according to your jar size! I used about 8 lemons)

Instructions

  • Sterilize your jar to ensure it's free of any bacteria.
  • Wash the lemons, cut off the ends, and slice them into ½ cm (¼-inch) slices. Remove any seeds.
  • Put on gloves (optional) and dip one side of each lemon slice into salt. Place it in the jar, pressing down to release juice. Repeat until the jar is packed tightly. Note: The salt will layer from both dipping and pressing, ensuring each slice is well-coated without being twice dipped and too salty.
  • Once the jar is full, add enough lemon juice to cover the slices, if needed. Note: If you're adding flavor, layer in bay leaves, black pepper, paprika, or chili flakes with the lemons as you pack the jar.
  • Top with olive oil to keep the lemons submerged.
  • Leave the jar in a cool, shaded area on the counter for 3 days. Then, move it to the fridge.
  • The lemons will improve over time. Early on, use them for cooking; as they ferment, they’ll be perfect to enjoy on their own.