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Home » Cook » Preserving » Fermented Lemons: How to Preserve Lemons with Salt

Fermented Lemons: How to Preserve Lemons with Salt

May contain affiliate links or sponsored content. Please see my privacy policy and affiliate disclosure.

Originally published on January 14, 2022. Last updated on January 17, 2022

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Top picture is lemons on a cutting board, sliced in quarters but still connected at the bottom, with a wooden bowl of salt in the top right corner. Bottom pic is a jar of fully fermented lemons, open from top view, also resting on a wooden cutting board. Middle banner is off white and reads "how to make fermented lemons."

Fermented lemons are quick and easy to put together, and they make the citrus season last the whole year through! Also known as preserved lemons, this recipe uses only salt and the lemon’s own juices. These morsels are a delicious way to keep lemons ready for use in cooking when you need them.

Lemons with the tops cut off and sliced in quarters standing on end and sprinkled with salt, on a wood cutting board.

What are Fermented Lemons?

If you ever run across a recipe that calls for preserved lemons, what they mean are fermented lemons. While they seem sort of fancy and are often considered a delicacy, they’re actually quite easy to make.

Fermenting is my absolute favorite way to preserve food, and these lemons are no exception!

Fermented or preserved lemons are lemons that have been packed into a jar with salt, where they ferment for several weeks in a process called lacto-fermentation.

Fermentation preserves the lemons and results in a delicious condiment bursting with flavor and beneficial bacteria that are good for the gut.

Related: 12 Ways to Preserve Citrus: Drying, Canning, Fermenting and more!

A wooden cutting board with several lemons standing on end, sliced and sprinkled with salt. A wooden bowl with a spoon and filled with salt are in the upper right corner.

Fermenting Lemons in Salt Recipe

All you need is lemons, salt, a jar, a fermentation weight, and as always with fermented recipes, time is the best ingredient!

A top view of an open jar of lemons, with a hand holding a quartered lemon sprinkled with salt in the foreground. The background has a wood cutting board, several other lemons, and a wooden muddler.

Prepare the Lemons

First, wash the lemons and give them a good scrub to thoroughly clean them.

Then, trim the top and bottom of the lemons by cutting about ¼ inch off on each end. Slice the lemons lengthwise into quarters, leaving the last ½ inch connected at the base. 

Lemons standing upright, sliced in quarters except for the bottom half inch keeping them connected at the bottoms. All are sprinkled with salt, and resting on a wooden cutting board.

Add salt to the lemons

Gently open the lemons and sprinkle the inside flesh with about a teaspoon of salt. Place 1 tablespoon of salt on the bottom of a 1-quart jar.

Pack the lemons into the jar tightly using a wood muddler. Add more salt as you go, pressing the lemons down to release their juices and make room for the remaining lemons.

Feel free to add a couple of bay leaves and a tablespoon of peppercorns if desired, but this is optional.

Close up of a lemon standing on end sliced in quarters with a spoon pouring salt into the opening, on a wood cutting board.

Press the lemons down tightly in the jar so that the lemon juice and salt combine to make a brine. Add freshly squeezed lemon juice from about 2 lemons so that the lemons are completely covered in juice.

Then add a fermentation weight on top to keep the lemons submerged while they ferment. 

Top view of a jar with lemons, lemon juice, and topped with a small pile of salt.

Cover and flip the jar

Close the jar and allow the lemons to ferment at room temperature for about 4 weeks. Turn the jar upside down every so often to distribute the salt and juice.

The lemons will soften and mellow as they sit in the pickling liquid.

The lemons are ready once they soften, and the pith loses its bitterness. 

A closed jar filled with lemons submerged in salt brine, resting on a wooden cutting board, surrounded by a lemon, a wooden muddler, and a wooden bowl of salt.

Remember to burp the jar occasionally as it ferments, especially during the first two weeks. Some juice may bubble out so keep a plate or other dish under the jar to catch any drips.

I didn’t experience much gas buildup compared to other fermentations. You can use an airlock fermentation lid if you would rather skip having to burp the jar. 

Taste and feel the lemons after they have been fermenting for several weeks, you will feel if they have become softened.

Once they are soft, and there is no more detectable bitterness, they are ready to use.

An open jar of fermented lemons with a wooden spoon holding one up into better view, on a wooden cutting board with a whole lemon on the bottom left of the background.

How to use and store fermented lemons

To use, rinse the lemons as needed with water to remove some of the salt.

You can remove and discard the pulp and use just the peels, or use the entire lemon. It’s all delicious! 

Preserved lemons will keep for six months to a year. Store them in the refrigerator or at room temperature.

The salty, acidic brine that is created during fermentation acts as a preservative, so as long as the lemons are submerged they won’t spoil.

Fermented lemon peels, sliced into little strips, resting on a wood cutting board, with a sharp knife, a jar of fermented lemons, and a bowl of salt in the background.

FAQ’s

What do fermented lemons taste like?

Once preserved, the lemons have a silky texture and pleasant taste that is a perfect blend between tart and salty. Fresh lemons cannot replicate the unique taste of fermented lemons.

I would describe their flavor as bright, citrusy, and salty.

What kind of lemons are best for this recipe?

You can use any variety of lemon for this recipe, but Meyer lemons are a common choice since their skins are thinner which makes for a shorter fermenting time. Their taste is also a bit sweeter making for a lovely flavored finished result.

Regular lemons are fine to use, but note that their skins will take longer to soften and lose their bitter flavor during fermentation.

A jar filled with fermenting lemons, on a wood cutting board with a wooden muddler and a lemon outside the jar that is sliced and salted.

How do you use them once they are ready?

You can use the flesh and rind of fermented lemons, but the rind is the most delicious part! It loses all of its bitterness during fermentation and has an almost sweet flavor that works well in many dishes including common use in Morrocan cuisine.

These tasty salted lemons work wonderfully to season chicken, fish, and tagines. They also go particularly well in seasoned roasted veggies, soups, vinaigrettes, and as a salad topper.

How long do preserved lemons last?

Preserved lemons can last from 6 months to a year, either in the refrigerator or safely stored at room temperature.

A salty and acidic brine is created during fermentation and acts as a natural preservative to keep the lemons from spoiling. Making sure the lemons stay submerged in the brine is important.

What is the difference between fermented lemons and pickled lemons?

Fermented lemons and preserved lemons are the same as pickled lemons. All three use the same salt-cured technique.

An open jar of lemons in brine with a small mountain of salt topping the lemons. In background is a wooden cutting board, a lemon sliced in half, and a wooden muddler.

Should I worry about botulism?

Botulism is really not a concern with fermented lemons, just like any other lacto-fermented food. Low-acid canned or preserved foods are sometimes a concern for botulism, however, lemons are too acidic and aren’t a host for the toxin.

Lemon juice adds acidity for the prevention of botulism in canning recipes. So rest assured, this recipe is safe and worry-free.

Lemons quartered, standing on connected ends and sprinkled with salt, an open jar with salt at the bottom on right, below that is a wooden bowl of salt with a spoon. All resting on a wooden cutting board.


More Lemon & Citrus Recipes

Love lemons? Then you’ll love these zesty citrus recipes!

  • Lemon Lavender Shortbread Cookies
  • Lemon Rosemary Shortbread Cookies
  • Plum & Lemon Upside Down Cake
  • Lemon Bars with Honey & Thyme
  • Grapefruit Curd: Homemade Citrus Curd

Lemons standing on end sliced in quarters but connected at bottom, all sprinkled with salt. A wooden bowl of salt with a spoon is at top right corner. All resting on a wooden cutting board.
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5 from 5 votes

Fermented Lemons (Preserved Lemons)

Fermented lemons are quick and easy to put together, and they make the citrus season last the whole year through! Also known as preserved lemons, this recipe uses only salt and the lemon's own juices. These morsels are a delicious way to keep your fresh lemons ready for use in cooking when you need them. 
Course Condiment
Cuisine American, Moroccan
Prep Time 15 minutes
Fermenting Time 28 days
Total Time 15 minutes
Servings 32 servings
Calories 10kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

  • Quart Mason Jar
  • Fermenting Weight
  • Fermentation Airlock optional
  • Wood Muddler or wooden spoon
  • Fermentation Airlock optional

Ingredients

US Customary - Metric
  • 10 lemons
  • 1/2 cup coarse sea salt non-iodized
  • bay leaves optional
  • peppercorns optional

Instructions

  • Wash the lemons and give them a good scrub to thoroughly clean them.
  • Trim the top and bottom of the lemons by cutting about ¼ inch off on each end. Slice the lemons lengthwise into quarters, leaving the last ½ inch connected at the base.
  • Gently open the lemons and sprinkle the inside with about a teaspoon of salt. Place 1 tablespoon of salt on the bottom of a quart jar. Pack the lemons into the jar tightly using a wood muddler. Add more salt as you go, pressing the lemons down to release their juices and make room for the remaining lemons. Optional: add a couple of bay leaves and a tablespoon of peppercorns if desired. 
  • Make sure the lemons are pressed down tightly in the jar so that the lemon juice and salt combine to make a brine. Add freshly squeezed lemon juice (of about 2 lemons) on top to completely cover the lemons in juice. Add a glass fermentation weight on top to keep the lemons submerged while they ferment.
  • Close the jar and allow the lemons to ferment at room temperature for about 4 weeks. Turn the jar upside down every so often to distribute the salt and juice. The lemons will soften and mellow as they sit in the pickling liquid. The lemons are ready once they soften, and the pith loses its bitterness.
  • Burp the jar occasionally as it ferments, especially during the first two weeks. Some juice may bubble out so keep a plate or other dish under the jar to catch any drips. Use a fermentation lid such as an airlock if you would rather skip having to burp the jar.
  • To use, rinse the lemons as needed with water to remove some of the salt. Remove and discard the pulp and use just the peels (though the flesh can also be used if desired).

Notes

  • Preserved lemons will keep for six months to a year. You can store them in the refrigerator, however they can also be stored at room temperature. The salty, acidic brine that is created during fermentation acts as a preservative.
  • The pickling juice can also be used over the course of a year. Just leave enough juice in the jar to always keep the lemons submerged in the brine.

Nutrition

Serving: 2tbsp | Calories: 10kcal
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Reader Interactions

Comments

  1. Col says

    January 4, 2023 at 12:50 am

    I have made these a few times but as lemons are removed the juice no longer covers the remaining lemons. Can I top up with more lemon juice?

    Reply
    • Grow Forage Cook Ferment says

      January 4, 2023 at 9:00 am

      Yes, that’s fine!

      Reply
  2. Lina says

    January 3, 2023 at 7:20 am

    Sounds wonderful! Never heard od fermented lemons before – but I defenitely need to try this. Thank you.

    Reply
    • Grow Forage Cook Ferment says

      January 3, 2023 at 1:47 pm

      You’re welcome. Enjoy!

      Reply
  3. Cat says

    March 29, 2022 at 8:54 am

    When making Preserved Lemons what is the least amount of salt I need to add???

    Reply
    • Grow Forage Cook Ferment says

      March 29, 2022 at 9:49 am

      Hi Cat. You’ll need to use 1/2 cup of salt for this recipe as the salt is what preserves the lemons.

      Reply
  4. Jill says

    February 19, 2022 at 3:34 pm

    I.m trying this but am curious on what happens if I I don’t have the weight. I’m also curious about recipes that I can use this in.

    Reply
    • Grow Forage Cook Ferment says

      February 22, 2022 at 10:30 am

      Hi Jill. You can improvise with a zip-top bag filled with water about a quarter or a third of the way.

      Reply
  5. E says

    January 17, 2022 at 8:03 pm

    Would the Ball Fermenting jar kit with the metal spring be okay to use for this recipe as well (instead of a glass fermentation weight)? Or would it (the metal) react poorly because of the high acidity in the lemons? Any advice?

    Reply
    • Grow Forage Cook Ferment says

      January 20, 2022 at 8:55 am

      The Ball Fermentation jar kit would work wonderfully with this recipe!

      Reply
      • Heide MacDonald says

        January 14, 2023 at 8:55 am

        I don’t have an excess of citrus here in zone four, but I like to take orange or lemon peels and just add them to a sandwich bag with sugar. The oils come out and flavor the sugar and I use that mostly to add to teas.

  6. Cortney says

    January 16, 2022 at 12:43 pm

    This looks delicious. I can’t wait to try them. Thank you for sharing.

    Reply
    • Grow Forage Cook Ferment says

      January 17, 2022 at 8:56 am

      You’re welcome! Enjoy!

      Reply

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Hello there! I’m Colleen.

I want to inspire you to live seasonally, become more self sufficient, and protect your health. I share information on foraging and wildcrafting, fermenting and preserving, cooking whole foods from scratch, permaculture gardening, and making herbal products. And that’s just the beginning! Learn more.

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