Ingredients
Method
- Wash lemons and pat dry thoroughly with a paper towel.
- Trim u00bc inch from each end of 4 lemons, reserving 2 for later juicing.
- Stand each trimmed lemon upright and make two perpendicular cuts, stopping just before cutting all the way through to create quarters.
- Remove all seeds from the cut lemons.
- In a medium bowl, sprinkle u00bd cup salt over the lemons, rubbing it into all surfaces. Add more salt as needed to coat liberally.
- Transfer the salted lemons and any remaining salt to a clean one-quart glass jar, pressing down to pack them tightly.
- Pour fresh lemon juice over the lemons until they are fully submerged in the jar.
- Seal the jar and let it sit at room temperature for 3-4 days, then refrigerate for at least 3 weeks before using.
Notes
- Use organic, unwaxed lemons for the best results, as the rind is entirely consumed.
- For food safety, ensure all equipment (jars, knives) is thoroughly sterilized before use to prevent spoilage.
- The lemons will need at least 3-4 weeks to cure at room temperature before they are ready to use. After opening, store them in the refrigerator for up to 6 months.
- If the liquid level drops below the lemons during curing, top it up with extra fresh lemon juice to keep them submerged and prevent mold. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For food safety, ensure all equipment (jars, knives) is thoroughly sterilized before use to prevent spoilage.
- The lemons will need at least 3-4 weeks to cure at room temperature before they are ready to use. After opening, store them in the refrigerator for up to 6 months.
- If the liquid level drops below the lemons during curing, top it up with extra fresh lemon juice to keep them submerged and prevent mold. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.