10 min
10 min
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Get ready for a tangy explosion of flavor with our homemade pickled lemons! All you need are lemons and coarse salt for this amazing recipe. After letting them ferment at room temperature for four days, these pickled lemons are good to go. They’re the perfect addition to spice up any dish you can think of – stews, fish dishes, salads, sandwiches, you name it! The beauty lies in their simplicity, allowing the vibrant citrus flavors to shine through. These pickled lemons bring a zesty and tangy twist to your recipes. With their unique complexity from the four-day fermentation, they’ll take your taste buds on a flavor adventure. Once you try these pickled lemons, you won’t want to stop using them in every meal. Don’t miss out on the chance to elevate your dishes with this irresistible condiment. Get ready to savor the zing and versatility of our homemade pickled lemons!
Cleaned jar
Knife
Cutting board
Wash the lemons well with soap to remove any wax.
Slice lemons into 1 cm thickness slices.
Remove all the seeds.
Lightly coat each slice with salt on both sides. Shake off the excess of salt from the lemons.
Layer all the lemons tightly in a clean jar. Press down each layer with your hands, releasing some of the juice so that it covers the lemons almost to the top (It’s important that the lemons reach almost to the top of the jar).
Cover the lemons with lemon juice if needed.
Close and seal the jar.
After two days, flip the jar upside down.
After four days, you can enjoy the lemons, either as is or blend them into a pickled lemon paste. You can keep the jar outside, but after opening, store it in the refrigerator!
YASSS!
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