Fermented Egyptian Preserved Lemons
An easy way to bring the taste of Egypt into your home.
Equipment
- 1 Jar with a lid Can you glass or ceramic
- 2 Weights You want to hold down the lemons and garlic so they don't float
Ingredients
- 4 cups Egyptian lemons You can use regular lemons as well, don't worry. Try to find organic as you will be eating the peels
- 5 tbsp kosher salt It's also known as pickling salt
- 10 cloves fresh garlic You can skip this if you like but garlic makes everything better
- 4 cups water
Instructions
- Soak the lemons for a few hours
- Cut each small Egyptian lemon in a cross going only 1/2 way or 2/3 of the way through. You can keep the seeds in
- Remove peel from garlic, slice in half
- Add garlic and lemons to the jar throwing in a spoon of salt as you go up. Make sure it's only lemons on the top. You don't want the garlic floating to the top.
- Fill to the top with water
- Add weight on top so nothing floats above the water
- Add lid or plate on top. But don't screw down the lid or the jar can explode
- Watch for 4 to 10 days as the lemons ferment. End fermentation by bringing to the fridge. Taste and end when the lemons are tangy and not too bitter.
- Transfer to smaller jars and share with friends