Preparation Method

1. Prepare the Lemons:

• Wash Lemons: Thoroughly wash the lemons. Cut each lemon into quarters, but not all the way through, so the pieces remain attached at the base.

2. Stuff with Salt:

• Add Salt: Generously fill each lemon with coarse sea salt. Salt is essential for the pickling process, so don’t be stingy.

3. Arrange in Jar:

• Place in Jar: Pack the salted lemons tightly into a clean, sterilized jar. Press them down firmly to fit as many as possible.

4. Add Spices (Optional):

• Add Spices: If desired, add your favorite spices between the lemons – bay leaves, peppercorns, cinnamon sticks, cloves, coriander seeds, or chili. These spices will add extra aroma to the lemons.

5. Cover with Juice and Water:

• Pour Juice and Water: Pour freshly squeezed lemon juice over the lemons in the jar. If there isn’t enough juice to cover them completely, top off with boiled water to ensure the lemons are fully submerged.

6. Fermentation:

• Pickling Process: Seal the jar and place it in a cool, dark place for at least 3-4 weeks. The longer they pickle, the more intense the flavor will be. Occasionally shake the jar gently to distribute the salt evenly.

12. Cooling and Serving

• Cooling: Allow the lemons to ferment in a cool, dark place.
• Serving: Once pickled, use the lemons to enhance the flavor of various dishes.