Rinse the lemons with plenty of water and a little more if they are not organic. Water should not be too hot (<40°C).
Cut off the ends of the lemons and cut into quarters. Remove the visible pips.
In a bowl, mix the salt with the lemon wedges and crush them well with your hands.
Press the salty lemons into the jar and incorporate the spices between the wedges.
Cover the lemons with water. Fill up to about 2cm from the rim. Use a weight or ViscoDisc insert to keep the lemons submerged.
Close the jars tightly and let ferment at room temperature for 30 days.
Notes
Don't have the right equipment? Don't worry! To find out your options, check out Which Fermentation Equipment to Choose.These lemon pickle can ferment at room temperature for at least a year. Their flavour will mature over time.Once opened, place the jar in the fridge. You will always have preserved lemons for your favourite recipes!
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