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A large glass jar half full of muddled, smushed sliced meyer lemons and other ingredients like herbs and spices. The jar is getting ready to be fermented and preserved. It is on a wooden table and small white flowers can be seen behind.

Fermented Lemons {Preserved Spiced Lemons}

Fermented preserved lemons infused with optional spices.
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Prep Time: 10 minutes
Fermentation Time: 30 days
Course: Condiment
Cuisine: Mediterranean
Keyword: lemons
Servings: 1 litres
Author: Jana Dziak

Ingredients

  • 10 Lemons washed and quartered or halved
  • Sea salt do not use iodized table salt
  • 1 tablespoon black peppercorns
  • 1 tablespoon fenugreek
  • 1 tablespoon cumin seeds
  • 2 bay leaves
  • 1 cinnamon stick

Instructions

  • Slice the little nibs off of both of the ends of your Meyer lemons and then cut them into quarters
  • Start layering your lemons into the jar and applying a very big pinch of salt over each layer. Do not be concerned about the amount of salt as fermented lemons are rinsed thoroughly before using, and the salt is a crucial requirement that allows good bacteria to flourish while keeping bad bacteria at bay.
  • Once your jar is full to the top with your lemons, add any spices you wish to add. I'm adding: fenugreek, whole peppercorns, and cumin.
  • Grab your tamper, wooden spoon, or something similar, and begin to mash and smash your lemons into the jar. Keep pounding until as much juice as possible is released.
  • After muddling, add the bay leaves and cinnamon sticks.
  • Place the jar in a dark corner of your pantry where it will stay for the next 4-weeks.
  • Every other day, flip the jar so that the briny lemon juice is evenly distributed.
  • At the end of 4-weeks, your preserved lemons are ready. They can now be moved into the fridge where they will keep for an excpetionally long time. I have a jar that is older than a year and still going strong.
  • Before using the preserved lemons in recipes, rinse each wedge thoroughly under running water.

Notes

Before using the preserved lemons in recipes, rinse each wedge thoroughly under running water.
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