Ingredients
- 5–6 fresh lemons (preferably organic)
- ¼ cup sea salt (or kosher salt)
- Extra fresh lemon juice (as needed to fill the jar)
- 1 sterilized glass jar with lid
Instructions
- Wash and scrub the lemons thoroughly to remove any dirt or wax.
- Cut off the ends of each lemon, then slice them into quarters — but don’t cut all the way through; leave the base intact so the pieces stay connected.
- Sprinkle a generous amount of salt inside each lemon and gently press to release some juice.
- Place the salted lemons tightly into the jar, adding more salt between layers.
- Press down to release juices and fill the jar with fresh lemon juice until the lemons are fully submerged.
- Seal the jar tightly and store it in a cool, dark place for about 3–4 weeks, shaking it gently every few days.
- Once preserved, store the jar in the refrigerator.
🟡 To Use: Finely chop the peel and pulp to add a tangy, salty boost to salads, chicken, fish, or grain dishes.
Would you like me to add health benefits or serving ideas to this recipe?
