Whole Salt-Cured Lemons
A traditional Gujarati preserve where whole, thin-skinned lemons are cured in pure salt for several months until tender and aromatic. This simple two-ingredient pickle transforms tart lemons into a mellow, savory condiment with a unique texture that improves with age. Perfect as a digestive accompaniment to Indian meals or chopped into stews and tagines for a burst of salty-sour flavor.
Ingredients
- 12 whole Lemons (yellow, thin-skinned, and juicy) (Quantity estimated for a standard jar. Choose firm, unblemished fruit.)
- 3 cups Salt (pickling or kosher) (Quantity estimated. Use enough to completely cover the lemons and fill the jar.)
Instructions
- 1Select firm, juicy yellow lemons with thin skins. Wash them thoroughly and dry them completely to ensure no moisture remains on the skin.
- 2Place the whole lemons into a clean, sterilized glass jar that fits them snugly. Pour salt over the lemons until the jar is filled to the top and the lemons are completely covered. Secure the lid tightly.
- 3After 2 to 4 days, shake or turn the jar upside down to redistribute the salt and juices. Repeat this process occasionally. As the salt draws out moisture, it will dissolve into brine and the level may drop. If the salt level decreases, add more salt to the top to ensure the lemons remain covered.
- 4Allow the lemons to cure for 3 to 4 months. Gradually, all the salt will liquefy into brine, and the lemons will initially shrivel before eventually plumping back up into a round shape. The pickle is ready when the lemon peel changes color and the inner pulp has fully cured and softened. The flavor improves significantly with age.