We usually make these during summer when lemons on in season. Once ready, these are great hot in tea with a little bit of honey to soothe sore throats or in a refreshing summer drink with cold seltzer or soda.
Makes 10 lemons
Ingredients:
- 10 large lemons or limes
- 1/2 cup packed sea salt
- 4 cups water
Directions:
1. To prevent mold, make sure to thoroughly clean your glass container and lid. Once cleaned, sterilize the inside of the jar and the lid with boiling water. Let dry.
2. While the jar and lid is drying, scrub the lemons thoroughly to remove impurities on the peel. Lightly blanche them in boiling water and then stack them into the container.
3. In a saucepan, dissolve salt in water over medium-high heat. Set aside to cool. Once cool enough to handle, pour the mixture into the jar with the lemons, making sure to completely submerge the lemons. If the lemons float, (depending on your container size) put a ceramic bowl filled with brine water to weigh down the lemons.
4. Seal the jar tightly with a plastic lid. If using a metal lid, be sure to line the opening of the jar with plastic wrap before sealing to prevent rusting. Place the sealed jar in a warm spot (such as a window sill or directly under the sun outside). Let ferment for at least two months. Every now and then, be sure to check on the lemons. If you see small white specks of mold growing on the surface, scoop them out along with the surrounding water to discard.
5. Once preserved, they will become yellow-green in color. Depending on how sour/salty you like your lemons, you make need to ferment them shorter/longer than two months.
6. Serve hot with boiling water and honey to soothe throats or cold with soda or seltzer.
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