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Open each lemon gently and sprinkle a generous amount of coarse salt inside each quarter. Use about 1 tablespoon of salt per lemon.
Pack the Jar:
Place a tablespoon of salt at the bottom of the sterilized jar. Pack the salted lemons tightly, pressing down to release their juices and remove air pockets.
Add Optional Spices:
Layer in optional spices between lemons for added aroma.
Top with Juice:
If the lemons aren’t completely covered by their own juice, add fresh lemon juice to cover fully. This prevents exposure to air and mold growth.
Seal and Store:
Close the jar tightly and leave it at room temperature for 2-3 days, shaking the jar daily to distribute salt and juices.
Refrigerate:
After 3 days, move the jar to the fridge. The lemons will be ready to use after 3-4 weeks.
Tips to Avoid Mold and Keep Aroma
Always use clean, sterilized jars to prevent contamination.
Make sure lemons are fully submerged in juice to block air.
Keep lemons refrigerated after the initial room temperature period.
Shake or turn the jar every few days to redistribute juices and salt.
Use fresh lemons that are firm and free of blemishes.
Serving and Storage
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