- 10-12 meyer lemons (or normal lemons) *organic is ideal*
- Kosher Salt
- MAYBE Lemon Juice if you need more liquid to cover
Easy Preserved Lemons (Just Lemons & Salt + No Measuring)
They're cured, lacto-fermented, preserved lemons. Joshua Weissman's condiment recipe changes so many things from normal to fancy and sophisticated.
{#}
.svg)
.svg)
({#})
{totalComments}
Prep:
15 minutes
Cook:
3-4 weeks
Serves:
1
people
.jpg)
Share & Save
Ingredients
Directions
- Cut off a tiny bit from both ends of your lemons.
- Take a lemon and cut in half lengthwise, stopping ¾ of the way through. Rotate the lemon 90 degrees and repeat the same process.
- Place a lemon in a bowl, open it up and coat generously with salt. Continue this process with all of your lemons and place them all in a glass jar.
- Once all of your lemons have been added to the jar, sprinkle with salt and mash to release their juices. Continue until all of the lemons have been compacted and are covered with the lemon juice.
- Place a loose lid on the jar to cover and leave out in room temperature to ferment for 3-4 weeks. Continue to check on your lemons to make sure they’re fully submerged in the brine, pressing if needed.
Comments & Ratings
Already have an account? Sign in
Thank you!
Your submission has been received
Your submission has been received
Oops! Something went wrong while submitting the form.
{email}
{email}
For account support email webmaster@joshuaweissman.com
Average rating
{#}
(#)
Thank you!
Your submission has been received
Your submission has been received
Oops! Something went wrong while submitting the form.
Other recipes
Ultimate Movie Theater Popcorn
Snacks & Sides
20 min
Quick & Easy Vodka Pasta
Main Dishes
15 min
Quick & Easy Pesto Pasta
Main Dishes
15 min
{# Comments}