Ingredients
5–6 Medium lemons or limes (prefer organic or unwaxed, as you eat the rind)
½ cup Coarse sea salt or kosher salt (do not use iodized table salt)
Extra lemon juice (as needed to fully submerge the fruit)
Optional aromatics: 1 bay leaf, a few black peppercorns, or a small cinnamon stick
Instructions
Prep the Citrus: Scrub the lemons thoroughly under warm water to remove any dirt or natural residue, then pat them completely dry. Cut off the tiny stem nub from the top.
The "X" Cut (As shown in the photo): Stand a lemon upright. Slice downward through the center, cutting about 3/4 of the way down—do not cut all the way through. Rotate the lemon 90 degrees and make a second vertical slice, creating an "X". The lemon should open up like a flower but remain attached at the base.
Pack with Salt: Hold the lemon open over a bowl and spoon a generous tablespoon of coarse salt right into the interior quarters, pressing it into the flesh (exactly as seen in your image).
Pack into the Jar: Place a layer of salt at the very bottom of a clean, sterilized glass mason jar. Push the salt-stuffed lemon down into the jar. Repeat with the remaining lemons, pressing them down with force. As you press down, the lemons will release their natural juices.
Submerge Completely: Pack the lemons as tightly as possible. The goal is for the liquid to rise up and cover them completely. If your lemons aren't juicy enough to be fully submerged, squeeze extra fresh lemon juice over the top until they are completely covered. (Any exposed rind will mold).
Seal and Store: Add your optional aromatics (like a bay leaf), seal the jar tightly, and give it a shake. Keep the jar on your counter or in a dark cupboard for 3 to 4 weeks. Shake the jar every few days to redistribute the salt.
🍽️ How to Use Them
Once cured, the liquid will turn into a thick, glossy syrup and the lemon rinds will become completely soft and pliable.
When you're ready to cook, fish a lemon out with a clean fork. Scrape away and discard the watery pulp—the rind is the prize! Rinse the rind under cold water to remove excess salt, sliver it thinly, and toss it into a chicken skillet, a salad dressing, or over grilled fish for a punch of bright, complex flavor.