Fermented lemons, or preserved lemons, are lemons that have been packed in salt and lemon juice and fermented or pickled over time. This ingredient is popular in Moroccan and Middle Eastern cuisine, especially in tagines.

jar of fermented lemons ready to be fermented

This is an easy fermenting project to do at home for beginners, and the preserved lemons can be used for salad dressings, savory dips, marinades, or as a condiment or garnish.

Fermentation is a preservation method used for centuries to keep vegetables and fruits from going bad. Fermentation adds flavor and gut-healthy probiotics to our food. It’s one of many cozy homesteading skills I like to work on in the winter.

In the winter, one of my favorite fermentation recipes to make is fermented, or preserved, lemons. The first time I did this was on a whim. Meyer lemons were on sale at the grocery store and I bought five pounds very cheaply.

I had never (to my knowledge!) eaten fermented lemons before nor seen them sold on the shelves at the store. However, I love lemons and sour flavors in my cooking, so I figured this was worth a shot.

It was hard to wait, but after the first taste, I was hooked. Fermentation changes the texture of the lemons, making the peels soft and easier to eat. The salty sour brine is versatile to use in savory recipes and even for martinis.

This photo shows a different batch of lemons (these are Meyer lemons) I have already fermented and you can see the difference in texture from fresh lemons.

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Ingredients for Homemade Preserved Lemons

You really only need two ingredients to make basic preserved lemons: lemons and salt.

Because we’re only using two ingredients, it’s important to get good quality lemons and salt. I use organic lemons or Meyer lemons if I can find them. I also use non-iodized kosher sea salt. Inspect the lemons before you buy and select only the ones that are firm, blemish free, and as fresh as you can get.

Other recipes for fermented lemons will include flavoring spices like cinnamon, bay leaves, or peppercorns, but I like to keep mine clean and add other flavors later.

You’ll also need a sterilized wide mouth glass jar, a sharp knife, non-corroding weight that fits in the jar, and a clean cloth or coffee filter to cover the jar. A fermentation lid works well, too, but don’t use a metal lid or the acid from the lemons will corrode the lid.

For this post, I’m using two pounds of organic lemons, sea salt, a quart Ball jar, and a small 4 oz glass Ball jar as my weight.

Let’s get started!

showing lemons and salt as ingredients for fermented lemons

How to Make Fermented, or Preserved, Lemons

First off, I don’t recommend making this recipe if you have any paper cuts or hangnails on your hands. It will sting! Use food prep gloves to protect your food.

Also, it’s important to have very clean hands and equipment when fermenting fruit or vegetables. You don’t want to contaminate your ferment with harmful bacteria or all your hard work will be for nothing.

To start making fermented lemons, clean the lemons thoroughly and sterilize the glass jar and other equipment.

Cut the ends off of each lemon and make four deep cuts in the shape of an X from top to almost the bottom. Leave the segments attached at the base so the lemon kind of looks like a flower with petals.

I like to remove as many seeds as I can at this point because they annoy me when I’m using the fermented lemons to cook with later, but you don’t absolutely have to.

cutting lemons for fermented lemon recipe

Next, sprinkle 1-2 teaspoons of salt inside the cut lemon and pack in your sterilized glass jar. Continue this process with each lemon, making sure to pack the lemons as tightly as possible. Sprinkle a teaspoon or two of salt in between layers of lemons.

As you get closer to the top of the quart jar, the amount of juice in the jar should be rising. You will need the lemons to be completely submerged in lemon juice, so reserve one or two lemons for juicing if you need to.

jar of lemons submerged in salt and lemon juice for fermented lemons

I ended up with one extra lemon that wouldn’t fit in the jar, so I cut that up and added its juice to the fermentation jar.

Stop filling the jar once it gets to the shoulders, or about an inch below the rim. Press the lemons down firmly to release the juice.

Place the weight on top of the lemons and check to make sure all the lemons are fully submerged in the lemon juice.

You do not want any air getting to the fermenting lemons.

putting a small glass jar weight inside a jar of lemons for fermenting

Lastly, cover the jar with a clean cloth or coffee filter and secure with a rubber band. If your weight falls below the rim of your jar, you can use a fermenting lid like this one to seal the jar.

Label and date the jar and keep it in a cool, dark place (I keep mine in the back of my pantry) for three weeks. Check on the jar and give it a little shake to help the salt dissolve.

Once the lemons are fermented, remove the weight, seal with a lid, and store in the refrigerator until needed.

Jar of salted lemons in lemon juice ready to ferment

Using Fermented Lemons in Recipes

The whole lemon can be chopped up and eaten once it has been fermented. It’s up to you if you want to rinse the lemon of the extra salt before using.

You can also use the salty brine in recipes, just remember to reduce the salt in your recipe to account for the saltiness of the fermented lemon brine.

Here are a few ways I like to use fermented lemons and their brine.

blended with oil, herbs, and sometimes yogurt or mayo to make salad dressing, finishing sauce, or marinade
finely chopped and cooked with rice or other grains
chopped and tossed with roasted vegetables and feta cheese
in potato and pasta soups
sautéed with chicken or pork
adding a spoonful to a martini

Use chopped or blended preserved lemons whenever you need a salty-sour flavor boost in any of your recipes.

bowl of fermented Meyer lemons — Fermented Meyer lemons

FAQs for Fermented Lemons

My jar has mold on top of the liquid.

If mold forms on the surface of the fermentation liquid, remove it completely and check that the fruits are mold-free. If everything looks and smells lemony fresh, it probably is fine! Make sure the lemons are submerged in lemon juice. Add more lemon juice if needed.

My jar has a whitish film forming on top of the liquid.

This is most likely Kahm yeast and is harmless. Remove it carefully and shake the jar a bit to distribute the salt.

I’ve used all my lemons, but I don’t have enough juice in the jar to cover the lemons.

Use a smaller jar to put the lemons in. Press the lemons down to ensure they are packed into the available space. You may need to purchase an additional lemon to juice. Do not add water to increase the liquid.

How long will fermented lemons last?

I have kept mine up to a year in the refrigerator. Just make sure to keep the lemon juice topped up in your jar.

A Great Beginner Fermentation Recipe

If you’ve never tried fermenting, I recommend trying this recipe. With only two ingredients, it’s very simple to make and will be an interesting and unusual addition to your pantry.

Enjoy adding fermented lemons to your recipes!

I hope you find them as delicious and fun to use as I do.

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