Salty lemon is an ingredient in moroccan or vietnamese dishes. It tastes a bit like Japanese Yuzu. The point in the long preserving time is for lemons to almost fully disintegrate.

salty lemon after 1 year
1 year old salty lemon – I think instead of 1% salt I added 10%. Ooops.
  • 10 small lemons
  • medium size jar
  • Himalayan or sea salt – 1% of lemons volume
Peel lemons. Cut into pieces (4ths). Put into jar as layers, salt each of them until the salt is gone (you need 1 tea spoon salt per 250ml jar).  Squeeze each layer with wooden spoon so there is no air and juice comes out.
Store the jar for a long time, like 1 year, in darkness, in room temperature. Put it upside down from time to time.
  • Servings: ~100
  • Healthy: 10 (raw, little fermented)
  • Difficultysimple
  • Time: prep time = 20 minutes, storage time = 1 year
  • Storage: unopened for years in room temperature, opened not yet sure
salty lemon prep
salty lemon prep

Thank you Rie! (heart)

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