Salted Lemons
I had nearly an entire crate of very ripe lemons that I needed to use up, so I decided to try making salted lemons for the first time! They should be ready in about four weeks—fingers crossed! 🤞
Has anyone else given this a go? I’m curious about how you use the fermented lemons and the brine once they’re ready.
That sounds like a great way to use up those lemons! Salted lemons are such a fantastic ingredient. I’ve made them a few times, and they add a unique flavor to dishes.
Once they’re ready, you can use the lemon wedges in a variety of ways. They’re especially good in Moroccan dishes, like tagines, or added to salads for a nice tang. You can also chop them up and incorporate them into sauces or dressings.
The brine is also valuable—it’s packed with flavor! You can use it to add acidity to dishes, similar to how you might use a vinegar or lemon juice. Just be mindful of the salt content!
I hope your salted lemons turn out great! What recipes are you thinking of trying them in?
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