Salted Lemons

Salted lemons are a delightful addition to many dishes, bringing a tangy, salty punch that can elevate anything from salads to grilled meats and seafood. This simple recipe creates a vibrant condiment that’s easy to make and store. With just a few ingredients, you’ll have a jar of zesty goodness ready to complement your favourite meals.

INGREDIENTS

2 lemons
1 teaspoon of salt
1/4 teaspoon of sugar

METHOD

1. Prep the lemons:

Start by thoroughly washing your lemons to remove any dirt or residue. This step is important, especially if you plan to use the lemon peel.

2. Slice the lemons:

Cut the lemons into your desired pieces—whether into wedges, thin slices, or cubes—depending on how you prefer to use them in your cooking.

3. Toss with salt and sugar:

In a mixing bowl, toss the lemon pieces with 1 teaspoon of salt and 1/4 teaspoon of sugar. The salt will help preserve the lemons while the sugar balances out the tanginess.

4. Jar it up:

Transfer the salted lemons into a clean jar, pressing down slightly to release some of the juice. If there’s any leftover juice in the bowl, pour it into the jar as well.

5. Refrigerate:

Close the lid tightly and refrigerate for at least 8 hours to let the flavours meld. The longer they sit, the more intense the flavour becomes.

After a few hours in the fridge, your salted lemons are ready to be used. They’re perfect for adding depth and brightness to savoury dishes, especially those with Mediterranean or Middle Eastern flavours. Enjoy experimenting with this simple yet powerful ingredient!