Salted lemons are a popular condiment in many cuisines, and they’re super easy to make at home. All you need are some fresh lemons, coarse sea salt, and a little bit of patience. Here’s how to do it:
- Fresh lemons (as many as you like)
- Coarse sea salt
- Start by washing your lemons thoroughly to remove any dirt or debris.
- Cut off the stem end of each lemon, and then slice it lengthwise into quarters, stopping about 1/2 inch from the bottom so that the quarters are still attached at the base.
- Sprinkle about a tablespoon of coarse sea salt into the cavity of each lemon.
- Gently press the quarters back together and place the lemons in a jar, packing them in as tightly as you can.
- Sprinkle more coarse sea salt over the top of the lemons, making sure to cover them completely.
- Seal the jar tightly and let it sit at room temperature for about a week, shaking the jar gently every day or so to help distribute the salt and lemon juice.
- After a week, your salted lemons should be ready to use! To use them, rinse off any excess salt and remove the pulp, using only the preserved lemon peel in your recipes.
Salted lemons can add a tangy, salty flavor to a variety of dishes, from salads to stews to marinades. Give this simple recipe a try and discover a new way to enjoy the bright, fresh flavor of lemons!