Preserved Fermented Lemons

Preserved Lemons...for when life gives you an abundance.🍋

The syrup is very very thick like a simple syrup and the smell is an overwhelming intoxicating lemon scent. 💛

It’s typically a North African condiment used in soups, salads, tagines, rice dishes, main dishes, etc. But so easy to make at home and so versatile. Especially during the respiratory season....gives a boost of good gut bacteria, vitamin c, flavonoids, and amazing flavor.

Here's how you do it:

Sterilize a quart-size jar. Wash and dry your lemons then cut them lengthwise into eighths. Measure 1/3 cup pure kosher salt. Layer the lemon wedges with kosher salt, packing down with a wooden spoon into the jar to fit. Put a lid on it and let it rest three days in a cool dark spot. Press down into the juice, adding more juice if necessary to cover the lemons completely. After three weeks the peels should be soft and can be separated from the flesh very easily. Use only the peel in your favorite dishes. They should stay good for 6 months or more. Enjoy!! 🍋