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 flavor to most dishes. Try them with creamy pasta Alfredo, or on quinoa salad. See the section above for more serving suggestions.


Units Scale
  • 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, place them in a small saucepan pot with turmeric and cover with water. Slowly bring to a boil, and continue to 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 clean 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 enjoy within one month.


  • Removing the seeds is optional, but it really improves the flavor.
  • The turmeric gives the lemons a bright yellow hue and a slight flavor, but it is fine to leave it out.
  • I use a standard 500 mL mason jar with a metal snap lid because it provides a good 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