Preserved Lemons

Preserved Lemons

I have been seeing this new trend all over the internet lately or maybe it’s not new just new to me but I had to try it. I washed and scrubbed my lemons cuz apparently some have wax on them. I don’t know if mine did but they don’t now lol. I threw my jar and a lid into the oven to sterilize cuz we only want the good kind of bacteria running around in our lemons.


Like every other blog says to do, I cut the tops off the lemons then sliced them almost into quarters but not all the way then jammed em full of Himalayan salt. Most recipes call for sea salt but I didn’t have any so I used the pretty pink stuff. I squished em down into the quart jar and then filled the rest of the space with lemon juice. There are recipes that call for things like coriander and cloves and cinnamon sticks. I will use all of that in my next batch. I got too overzealous and forgot them this time around.


Himalayan salt isn’t terribly expensive unless you go to Safeway where you will probably pay about $7 for a little jar of it. Too much! Get it at Winco! Buy bulk! It is so much cheaper that way! Himalayan salt has lots of minerals your body needs that regular table salt doesn’t have. I can’t remember how much it is at Winco but I know that when you can buy as much or as little as you want, you control the cost.

Now we wait. Every couple of days, flip the jar for 30 days.

Cost of Lemons 4 x $.68

Cost of Lemon juice – pennies

Cost of salt – pennies



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