- Prep Time
- 1 16 oz jarServings
- 5 organic Meyer lemons (or 4 organic regular lemons), gently scrubbed, divided
- 2 tbsp high-quality sea salt (such as Himalayan or Celtic salt), divided
- 1 16-oz wide-mouth glass jar with lid, sterilized
- 1 small glass jar with lid (4-oz or 8-oz), sterilized (NOTE: Jar should be narrow enough to fit inside rim of 16-oz jar.)
- Without cutting into flesh, trim both tips of 3 lemons. Arrange 1 trimmed lemon with 1 cut side down. Carefully slice almost but not all the way through to bottom of lemon. Turn lemon 90 degrees and slice almost but not all the way through to bottom of lemon. Repeat with remaining trimmed lemons.
- Sprinkle 1 tsp salt into center of each cut lemon. Arrange 1 cut lemon, cut side down, in a 16-oz wide-mouth glass jar. Using a spoon, press firmly on lemon to squeeze out juice. Sprinkle 1 tsp salt over top of lemon. Repeat with remaining cut lemons and salt, stacking lemons in jar.
- Juice remaining 2 lemons and pour juice into jar. Fill a small glass jar with water and seal tightly with lid. Place in 16-oz jar over top of lemons to keep lemons submerged in liquid. Place 16-oz jar in a shallow bowl to catch any overflow and cover with a clean tea towel. Let ferment in a cool place away from direct sunlight for 4 to 6 weeks.
- Remove small jar. Seal 16-oz jar tightly with lid and refrigerate for up to 12 months.
- Serving Size: 1 tsp chopped
- Calories: 3
- Carbohydrate Content: 1 g
- Sodium Content: 69 mg