Indian · 1 jar

Salted Lemons

Lemons, salt, a jar, a week. The oldest pickle there is.

10 min Easy Vegetarian

Ingredients

  • 8 lemons or limes
  • Salt
  • Water

Method

  1. Slit each lemon twice at right angles, keeping the base intact.
  2. Soak them in water briefly, then stuff each with 2 tbsp of salt — half a tablespoon for small limes.
  3. Pack into a dry glass jar and seal.
  4. A week in a warm place. Shake the jar daily. They soften and the skins go translucent.

Questions people ask about Salted Lemons

How long does Salted Lemons take?

About 10 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of lemon in Salted Lemons?

Use lime, or 1 tsp vinegar in a pinch. Add acid off the heat either way.

Can I make Salted Lemons ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Salted Lemons vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

How long does home-made salted lemons keep?

Months, as long as the jar is bone dry, the oil or brine covers everything, and no wet spoon ever goes in. Keep it out of direct sunlight.

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