Learn how to ferment lemons! Fermenting lemons is one method to preserve lemons for long term storage. My fermented lemons recipe requires only two ingredients: fresh lemons and sea salt. They fit most special diets (keto, vegan, gluten free, dairy free, etc.) and are a terrific way to add BIG flavor to dishes such as tagine. Get my recipe preserved lemon slices, learn how to use fermented lemons and more!

The term “preserved lemons” usually means salted lemons that are lacto fermented. However, there are different ways to preserve lemons. For example, a jar of lemon curd has likely been canned so it can be stored unopened at room temperature. 

In general, there is no difference between pickled lemons vs preserved lemons. In some cases, however, pickled lemons are cooked in vinegar rather than salted. Lemons have a high acidity (low pH), so the risk of botulism is low with these various preservation methods. 

Get the step-by-step instructions below or jump to the recipe card at the end of the post!

🍋 Fermented Lemons Ingredients 

What do you need to make fermented lemons? Here are the ingredients you need: 

• 2 large fresh lemons (plus enough extra fresh lemon to make ¾ cup juice) 
• 2 tablespoons canning salt, pickling salt, or fine grind sea salt 

Do NOT use iodized salt or coarse grind salt for this recipe. Iodine can inhibit the fermentation process. Coarsely ground salt does not measure the same as finely ground and you will use too little. 

If you want to be really specific regarding the amount of salt used, weigh the lemons and use 2% of this weight in salt. I find this unnecessarily fussy for lemon ferments and just use the measurements provided below. That said, weighing will get you the minimum amount of salt you need for a safe ferment. 

I love using fresh Meyer lemons in this recipe. I find salted Meyer lemons to be fabulous-tasting and fragrant, and absolutely worth seeking out. If you can’t find them, regular lemons will work here too. 

You will need more lemons than what you’ll slice into the jar. That’s because we’re making the brine with fresh lemon juice. Bottled lemon juice is not a good substitute for fresh juice in this recipe. 

In short, you only need two ingredients for this recipe that you can find in most major supermarkets. How’s that for simple? 

A wide-mouth pint-size glass mason jar is perfect for fermenting. The wide mouth fits most fermentation lids, while the jar’s “shoulders” help keep the lemons down. 

I also recommend getting a fermentation kit with jar weights and air lock lids. These items go a long way in keeping your lemons submerged in brine and the moisture level in the jar just right. After getting a fermenting set, I’ve never had a ferment go bad.  

➕ How to Make Fermented Lemons 

Let’s learn how to ferment lemons! Here are the step-by-step directions: 

1. Before you begin, thoroughly clean and sanitize your canning jar in the dishwasher. You do not need to sterilize the equipment since you are not canning your lemon ferment. 

2. Rinse and dry your whole lemons. Juice enough lemons to yield ¾ cup of fresh lemon juice. I use a manual lemon juicer, but you can also juice by hand or use an electric juice extractor. 

3. Cut off the blossom and stem ends off two of the lemons. Cut the lemons into slices that are ¼-inch thick. Save the lemon ends for another recipe. (The reason we don’t use the ends is that those slices ferment a little more slowly.) 

Hot tip: You could also cut the lemons into quarters, leaving them whole by not cutting them entirely through. I prefer to slice them since I generally chop them smaller anyway to use in recipes. 

4. Rub your lemon slices on all sides with salt. Don’t cut back on the salt in this recipe. The salt helps to prevent bad bacteria growth during fermentation. 

5. Pack the lemon slices tightly into a jar, but don’t overfill! The slices must remain below the lip of the jar. Use fewer lemons than you sliced, if needed. 

6. Cover the sliced lemons in the jar completely with lemon juice. You MUST fully submerge the lemons under the liquid to help prevent mold. You may or may not need all of the lemon juice you squeezed. 

7. Place the jar weight in the jar to help keep the lemons under the liquid. Screw on the air lock lid (adding water to the lid, if necessary, according to the type of lid used). 

⏲️ Preserved Lemon Slices Time and Temperature 

How long to ferment lemons? Ferment lemon for 4-5 weeks at room temperature (about 60-70 degrees Fahrenheit, or 16-21C). Refrigerate the lemons with salt at the end of the fermentation period. 

If you are using an air lock lid and jar weight, you should not need to do anything with the lemons while they ferment. The one exception is if you are using an air lock lid with water, and your house is dry. In that case, you may need to add water to the lid periodically. 

🧂 How to Use Fermented Lemons 

What do you do with fermented lemons? I love to use preserved lemons instead of fresh when I am looking for more complex flavors. There are many recipes for fermented lemons out there, so think of the following suggestions as a starting point on your culinary adventures. 

Fermented lemon peel is a popular ingredient in North African cuisine, particularly in Morocco. You will often find it featured in Moroccan chicken tagine recipes and stews. This Moroccan Chickpea Tagine is a really delicious way to use preserved lemons. My family loves it! 

You can also use these fermented Moroccan lemons in marinades, salad dressings, sauces, and dips where you’d usually use fresh citrus fruits. Make a preserved lemon aioli or mayonnaise. Try blending a slice or two of preserved lemon into hummus in place of the lemon juice and lemon zest. 

Preserved lemon is also a welcome addition to soups, lentil salads, and salmon dishes. Chop the lemon finely and use it as a tangy and salty substitute for capers. 

Another idea is to blend a little fermented lemon into a puree and stir it into plain fermented dairy products. You can use lemon kefir or savory lemon yogurt as a condiment in many dishes. 

You can use both the fermented lemon rind and pulp in recipes, though some only use the preserved lemon rind. I always use the entire fermented lemon when I cook. 

Keep in mind that this ingredient provides robust flavor and a lot of salt. A little salt preserved lemon goes a long way in recipes! You can rinse your preserved lemons before adding to a recipe if you find them too salty. 

🍯 Fermenting Lemons with Sugar 

I’ve also seen recipes for Korean fermented lemons where the lemons are fermented with added sugar. The Korean lemon syrup created in the process is used to make fermented lemonade and fermented lemon tea. Fermented lemons in honey is another option. 

Can lemons ferment into alcohol?

To make fermented lemons alcoholic, you may have to add ingredients to help lessen the acidity of the lemon solution. You would also likely need to use added sugar to get the process going.  

The risk that this lemon ferment recipe will become an alcohol ferment is minimal. The amount of alcohol in homemade fermented lemon drinks (such as Finnish sima) is typically low. 

🌡️ How to Store Fermented Lemons 

How long do fermented lemons last? This preserved lemon slices recipe will keep in the fridge for 6-12 months, as long as they remain submerged in the brine. 

Can preserved lemons be frozen? Yes, you can freeze preserved lemons for longer-term storage. However, since they keep for 6 months-1 year in the fridge, I’ve never had a need to freeze them. 

Can preserved lemons go bad? Preserved lemons must be kept submerged in the brine in the refrigerator or they will become moldy. Use a jar weight when storing fermented lemons in the fridge to keep them from popping up above the liquid level.  

As always, when in doubt, throw them out if you think the lemons have gone bad. 

⭐ Fermented Lemons Health Benefits 

Are fermented lemons good for you? It depends on the nutritional benefits you’re looking for! Preserved lemons are low in calories and add flavor that will enhance a variety of dishes. If you are on a low-sodium diet, however, foods fermented in salt are not a good choice.  

You can reduce the sodium by rinsing the lemons before using. Sticking with fresh lemons will be a better option if you are on a medically-indicated low sodium diet.  

If you’re following a keto, low carb, vegan, gluten free, dairy free, soy free, or other special diet, fermented lemons may be a good fit. (Plus, they are major allergen-free!) A jar of fermented lemons would make a lovely gift for the foodies in your life.

👩🏻‍🍳 Other Fermented Recipes 

Looking for other foods to ferment? Here some more recipes for ferments you may enjoy: 

• Fermented Red Cabbage Sauerkraut 
• Lebanese Pickles Recipe 
• Spelt Flour Sourdough Starter  
• Instant Pot Almond Milk Yogurt 

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