Preserved lemon confit

• सक्रिय समय: 20 minutes
• कुल समय: 4 weeks

सामग्री

1 kg lemons

80 g unrefined sea salt

Extra lemon juice

1 sterilized jar + new airtight lid

निर्देश

Wash and dry the lemons very well. Remove the ends and seeds. Cut into quarters, then into small triangle-shaped slices.

Mix with sea salt, massage until they release their juices.

Pack into the sterilized jar, pressing down well. Add lemon juice to cover.

Add food-safe paper between the rim and the lid; seal tightly.

Store in a cool spot (10–20°C).

After 3 days, open briefly to release gases. Then reseal.

On day 10, open briefly again to release gas; reseal.

After 4 weeks, enjoy your lemon confit.

Store in the fridge for up to 4 months, but only if you use healthy lemons, high-quality sea salt, sterilized jars, and new lids. Fermentation loves cleanliness!

नोट्स

You can preserve it for months with this easy fermentation recipe.

Lemon Confit is one of the easiest zero-waste kitchen tricks.

A full month of slow fermentation turns lemon pieces into a salty, aromatic treasure you can use to elevate almost any dish. The result is a soft, intensely fragrant lemon that adds depth, brightness, and a gentle acidity to countless dishes. Try them with couscous, salads, vegetable stews, and grilled fish.