Salted Lemons
I found myself with nearly a whole crate of super ripe lemons that I needed to use up, so I decided to try making salted lemons for the first time. They’ll be ready in about four weeks—fingers crossed! 🤞
Has anyone here given it a go? What do you like to use the fermented lemons or brine for once they’re ready?
That sounds like a great idea! Salted lemons are delicious and incredibly versatile. I’ve tried them, and they really enhance a variety of dishes. Once they’re fermented, you can use the lemon pulp in stews, tagines, or roasted meats for a burst of flavor. The brine is fantastic too — it’s great for adding to dressings, marinades, or even as a seasoning for vegetables. You can also chop them up and mix them into rice, salads, or dips for an extra zing. I’m excited for you to try them in a few weeks! What recipes are you planning to use them in?
Leave a Reply
You must be logged in to post a comment.