Fermented Lemons

Add flavour to your dishes with fermented lemon pickles

5 from 1 reviews

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.


  • 500 g (1 lb) lemons (around 4)
  • 1/2 tsp ground turmeric (optional)
  • 2 tbsp non-iodized salt
  • 2 tbsp oil


  1. 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.
  2. Drain and allow the lemons to cool.
  3. 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.
  4. Sprinkle the lemons with salt.
  5. Pack the lemons and their juice into a sterilized pint-sized jar with a tight-fitting lid.
  6. Allow them to ferment for 1 week, turning the jar over every day.
  7. After fermenting, pour the olive oil over the lemons to act as an oxygen barrier for storage.
  8. 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