• 12 lemons, organic if possible
  • 1/2cup rock salt
  • Sterilized glass jar
  1. Thoroughly wash and dry 8 lemons. Quarter each lemon almost to the bottom, but making sure it still remains attached to its base.
  2. Fill each lemon liberally with salt, turning it around and making sure that the insides are completely coated.
  3. Add a layer of lemons to the jar and squeeze each one down firmly with your hands to get a lot of the juice out. It might flatten out a bit in the process but that’s fine. Add another layer of the lemons on top and squeeze down again.
  4. Juice the remaining lemons and pour enough juice to completely submerge the lemons in the jar. (You might need more juice for this depending on size of jar).
  5. Leave the jar in a dark corner of your kitchen and let it sit for 7-8 days. Tamp the lemons down with a wooden spatula every 2 to 3 days, making sure it’s fully submerged during the entire duration of time.
  6. Once ripened (the lemons will have softened and shriveled slightly), refrigerate. Stays good refrigerated for up to 1 year. Simply remove a lemon from the jar and rinse before using.
Recipe Notes

– It is common to see a white lacy coating on the top layer of lemons a few days into the ripening process. This is normal. Just make sure to completely submerge it in the lemon juice and rinse it out thoroughly before using.

– Once you go through all the lemons in the jar, retain the lemon brine and reuse for the next batch, adding more lemon juice if needed.