• 12 lemons, organic if possible
  • 1/2cup rock salt
  • Sterilized glass jar
  1. Quarter each lemon lengthwise almost to the bottom but making sure it still remains attached to its base. Fill each lemon liberally with salt.
  2. Add a layer of lemons to the jar and press down firmly with your knuckles 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 tamp down again.
  3. 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 the size of your jar.)
  4. Let it sit for 8-10 days on your counter. Tamp the lemons down with a wooden spatula every 2 to 3 days, making sure it’s fully submerged during the entire duration.
  5. Once ripened (the lemons will have softened and shriveled slightly), refrigerate for at least 2 weeks before using. Stays good refrigerated for up to 1 year.
Recipe Notes

– If your lemons are not completely submerged in the juice, they might develop a white film. This is harmless and just needs to be washed off 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.