Ingredients
- Lemons: 1 kg of fresh, firm yellow lemons (or limes).
- Coarse salt: About 1 cup.
- Vinegar: White or cider vinegar.
- Spices: Black peppercorns, chili flakes (optional) and bay leaves.
- Oil: Vegetable oil (to seal the jar).
- Water: Boiled then cooled (if necessary to cover).
Instructions
1. Prepare the lemons
Wash the lemons carefully and dry them. Cut them into quarters, but don't cut them completely — leave them attached to the base so they open like a flower.
2. Top with salt
Open each lemon and generously fill the inside with coarse salt. Salt is the preservative that will soften the bark and release the juices.
3. Fill the jar
Place the salted lemons in a clean, sterilized glass jar. Press them firmly so that they are snug; this helps them release their natural juices.
4. Add aromatics and liquids
Add the peppercorns, bay leaves and chili flakes to the jar. Pour in the vinegar until the lemons are half covered. Top off the rest of the jar with the cooled boiled water until the lemons are completely submerged.
5. The oil seal
Pour a thin layer of vegetable oil on top of the liquid. This creates an airtight seal that prevents mold from forming.
6. Fermentation / Waiting time
Close the jar tightly and store it in a cool, dark place. Let sit for at least 2 to 3 weeks before use. The peel will become tender and the liquid will turn into a thick, salty, lemony syrup.
How to use them
- Yassa: Finely chop the peel and add it to your onion sauce.
- Fish: Insert a small piece inside the fish before grilling.
Note: Always use a clean, dry spoon to remove lemons from the jar to ensure the rest will keep for months.