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 flare to everyday meals.
How to use Fermented Lemons
- Turn your fermented lemons into spiced lemon pickles. They are a delicious 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 his recipe for fish kebabs with lemon pickle. - Chicken dishes benefit from the addition of fermented lemons, like this Moroccan chicken with lemon and olives.
- Fermented lemons are a great addition to salads. Dice some into a Greek salad, pasta salad or quinoa salad.
- Thinly sliced lemons add a bit of zip to a creamy pasta Alfredo, or on an olive and roasted vegetable pizza.
and 
(affiliate links) in my cookbook collection. Here’s his recipe for Fermented Lemons
Salt fermented lemons are really easy to make. The result is a probiotic pickle that is a delicious addition to most dishes. Try them with a creamy pasta Alfredo, or a on a quinoa salad. See above for more suggestions.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 quart jar 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Traditional
Scale
Ingredients
- 500 g (1 lbs) lemons
- 1/2 tsp ground turmeric
- 2 tbsp non-iodized salt
- 2 tbsp oil
Instructions
- Wash the lemons well, and place them in a pot with turmeric and cover with water. Slowly bring to a boil and boil for 8 minutes.
- Drain well.
- 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 jar with a tight-fitting lid.
- Allow to ferment for 1 week, turning the jar over every day.
- Top the jar of lemons with the oil to act as an air barrier for storage.
- Store in the fridge and consume within a month.
Notes
- Removing the seeds is optional, but it really improves the flavour.
- I use a standard 500 mL mason jar with a metal ring lid for fermenting 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.
Keywords: probiotic, keto, vegan, gluten free, paleo, whole 30, spring, summer, easy, 2 ingredients
Just made these, and they are the bomb! And they last forever in the fridge.
★★★★★
Glad you liked them!