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Sarah's Preserved Lemons
salt-pickled lemons

Servings: 1 quart

Servings: 1 quart
  • 8 to 10 Meyer lemons, rinsed (no soap)
  • 2 Eureka lemons
  • 50g/8tsp/120ml salt
  • 1 cinnamon stick, broken
  • 1 bay leaf
  • 4 cardamom pods
  • 1 star anise
  • 4 to 6 peppercorns
  • 2 whole cloves
  • 1 pinch each: coriander seed, pink peppercorns
  1. Set aside Eureka lemons until the end
  2. Place 2 tsp of salt in the bottom of a clean jar.
  3. Cut a cross in the first Meyer lemon from the bottom up to about ½" from the stem. Sprink in salt until interior surfaces are covered. Place in the jar.
  4. Repeat with half the Meyer lemons. Press them down to release some juice and fill the jar halfway.
  5. Sprinkle in at least half the spices.
  6. Fill the jar with the rest of the Meyer lemons, including the salt inside and pressing the lemons down.
  7. Then roll each of the Eureka lemons while pressing down on them (this breaks the internal membranes and makes them easier to juice.) Juice them into the jar. The liquid should cover the lemons now. If not, add more lemon juice or a tiny bit of filtered water.
  8. Cover with a ring and lid or use a fermentation airlock. You'll need to leave room for a little air to escape.
  9. Sit at room temperature for a month before using. If you see any mold on top, discard the batch.

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