How To Make Salted Lemon

Lemon salted


  • 1.5 kg of paper lemon
  • 800g granulated salt
  • 200g granulated sugar
  • Glass jars, small cups.


You wash the lemon with clean water, drain, then add 200g of granulated salt and rub it well with your hands for about 15-20 minutes to reduce the essential oil in the peel. After that, you take the lemon to wash it again.

Drain the lemons for a while, then add 150g of sugar, mix well, marinate for 15 minutes, then continue to add 100g of granulated salt and rub each fruit with your hands. Then you will marinate the lemons for about 60 minutes, note that you will mix the lemons once every 15 minutes.

During the lemon marinating time, you will prepare the brine mixture to soak the lemons. You prepare 500g of granulated salt, quickly wash it with cold water to remove dirt. North on the stove to boil 2 liters of water with the above amount of salt, when the water boils, lower the heat and cook for another 5 minutes to dissolve the salt. You use the patch to remove the foam so that the water can soak in, then turn off the stove and let it cool completely. Strain the brine mixture through a bucket/mesh cloth to completely remove any remaining salt deposits.

Lemon after marinating, you will wash it with water and continue to blanch with boiling water. When the water boils, add the lemon and blanch for about 2 minutes. Then, quickly take it out, wind it or dry it in the sun to drain and dry the lemon peel.

Glass jars you need to blanch in boiling water to disinfect and then drain. You alternately put the lemons in a glass jar and then pour the salt water mixture into it, use a small bowl or a heavy object to compress the lemons completely in the mixture and then cover.

Every morning, you bring a jar of salted lemon to dry in the sun, the ideal soaking time is 30 days. Salted lemon can be enjoyed cold for hot or hot summer days with cooling effect, good for the throat.

The longer the salted lemon is soaked, the more delicious it will be, but it depends on the saltiness of the brine. The requirement for this drink is a beautiful golden fruit. In this way, it can be used after 30 days, but the longer the lemon is soaked, the better it will be. Satisfactory results will have a yellow color, soft lemons but still retain their shape, peels are flexible and tough, water soaked in, no white scum.