Fermented lemons are a delicious addition to your pantry. They are really easy to make and are a great way to preserve a bountiful supply of lemons. The tangy and salty flavour is perfect for balancing creamy dishes or adding a bit of an exotic flair to everyday meals.
How to use Fermented Lemons
- Turn your fermented lemons into Indian spiced lemon pickles. They are a deliciously salty and sour pickle that is perfect with an Indian meal.
- I adore Ottolenghi. His food is beautiful, exotic and delicious. I have both Plenty and Jerusalem (affiliate links) in my cookbook collection. Here’s an adaptation of his recipe for fish kebabs with lemon pickle.
- Chicken dishes really benefit from the flavour of pickled lemons, like this Moroccan chicken with lemon and olives.
- Dice them into a Greek salad, pasta salad or quinoa salad.
- Thinly sliced lemons add a bit of zip to a creamy pasta Alfredo, or an olive and roasted vegetable pizza.
Salt fermented lemons are really easy to make. The result is a probiotic pickle that will add a burst of flavour to most dishes. Try them with a creamy pasta Alfredo, or on a quinoa salad. See the section above for more suggestions.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 quart jar 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Traditional
- Diet: Vegan
- 500 g (1 lb) lemons (around 4)
- 1/2 tsp ground turmeric (optional)
- 2 tbsp non-iodized salt
- 2 tbsp oil
- Wash the lemons well, and place them in a small saucepan pot with turmeric and cover with water. Slowly bring to a boil and boil for 8 minutes.
- Drain and allow the lemons to cool.
- Cut each lemon into slices or sections and remove the seeds. They will be quite juicy, so cut them over a bowl to catch all the pulp.
- Sprinkle the lemons with salt.
- Pack the lemons and their juice into a sterilized pint-sized jar with a tight-fitting lid.
- Allow them to ferment for 1 week, turning the jar over every day.
- After fermenting, pour the olive oil over the lemons to act as an oxygen barrier for storage.
- Store in the fridge and consume within a month.
- Removing the seeds is optional, but it really improves the flavour.
- The turmeric gives the lemons a bright yellow hue and a slight flavour, but it is fine to leave it out.
- I use a standard 500 mL mason jar with a metal snap lid for because it provides the best seal and doesn’t leak when I invert the jar. The metal won’t stop the fermentation process, but the acidity isn’t good for the metal, so I wouldn’t reuse the lid for canning.
- This recipe is inspired by an Indian pickle recipe and is different from the salt-packed Moroccan preserved lemon.
Keywords: probiotic, keto, vegan, gluten free, paleo, whole 30, spring, summer, easy, 2 ingredients