Photo: Elena Chochkova, CC BY-SA 4.0 · source
Fermentation · From Bladwijzer
Salt-preserved lemons
- Makes: 1 litre jar
- Time: 20 min + 1 month
- From: Lemon
Ingredients
- 6 unwaxed, unsprayed lemons
- 100 g coarse sea salt
- juice of 3 extra lemons
- 1 bay leaf (optional)
Method
- Cut the lemons lengthways into quarters without cutting right through: they stay joined at the base.
- Fill each with a tablespoon of salt and press them firmly into a clean jar, sprinkling salt between the layers.
- Pour over the lemon juice until everything is covered; weigh it down if you like. Seal.
- Leave for a month at room temperature, turning the jar over every day for the first week.
Storing: Then up to a year in the fridge, always under the juice. Rinse a piece and use mainly the peel, finely chopped.