Fermented Lemons (How to Store Lemons for a Year)
Learn how to store lemons for an entire year with this fermented lemon recipe. You can use the lemons just like fresh lemons and the taste is incredible!
Equipment
- Glass jar with lid
Ingredients
- 12 whole lemons
- 4 Tablespoons salt I recommend Redmond Real Salt
Instructions
- Wash and thoroughly rinse all lemons.
- Create a saltwater brine by following the ratios in the notes section below. The amount of liquid needed to fully submerge the lemons in your jar will vary. This depends on the size of your jar and the number of lemons you're fermenting.
- Fill jar with lemons. Really squeeze them in. The tighter they are packed, the less likely they will rise above the surface of the brine.
- Add a weight, if needed, to keep lemons submerged below the brine.
- Let ferment at room temperature for 3 days.
- Transfer to a cool location (or cold storage) and use as needed. Pro Tip: Use a clean utensil every time you need to get a lemon out of the brine. This helps to avoid introducing bacteria to the jar.
Notes
- Saltwater Brine: For this recipe, we're working with a 3% saltwater brine.
- I use 1 Tablespoon salt for every 2 cups of water.
- That also equates to 30 grams of salt per liter of water (or 1 ounce of salt per quart of water) for a 3% solution.
- I use Redmond Real Salt for everything! (You can get 15% off your order by using code “Pioneering” at checkout.)
Nutrition
Serving: 1lemonCalories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.04gPolyunsaturated Fat: 0.01gSodium: 0.2mgPotassium: 17mgFiber: 0.3gSugar: 0.3gVitamin A: 3IUVitamin C: 6mgCalcium: 3mgIron: 0.1mg
Tried this recipe?Let us know how it was!