Fermented Lemons Recipe

Last Updated on February 16, 2025 by Ellen Christian

Fermented lemons are a delicious way to add a punchy, salty-sour taste to everything from roasted meats to garden salads. Plus, they are loaded with gut-friendly probiotics. They will stay good in the refrigerator for months.

How to Make Fermented Lemons

Winter is the best time to purchase citrus. You don’t need a lemon tree in your backyard to make this recipe. Just look for the lowest price you can find at your grocery store. For the best results, pick organic, thick-skinned lemons. They will ferment faster and taste better. 

Wash them well under warm running water to remove any wax or dirt. When preparing the recipe, use non-iodized salt, like sea salt, and filtered water to keep the good bacteria alive.

What can you do with preserved lemons?

Fermented lemons are often used in North African and Mediterranean cultures. Try adding them to this spring sorghum salad or this roast beef. They add a delicious taste to roast meats, soups, stews, and salads.

You can use the peel, pulp, or juice in your favorite recipe. Or, use them in this fermented lemon honey tea. To use these in team, simply place a lemon in the bottom of your cup, add your favorite tea bag or loose tea in a ball, and pour over hot water. 

Storage tips

Once your lemons are fermented, store them in the refrigerator, submerged in honey. They will keep for up to a year. 

RELATED: Lemon Roasted Asparagus in the Oven

What you will need to make this recipe

You will need a cutting board and a glass jar with a tightly fitting lid like this one.

Ingredients per 1/2-liter jar

2 fresh organic lemons with thin peels

1 cup of high-quality honey (preferably raw and unpasteurized)

We like to use raw, local honey that we buy from our local farmer’s market. You can use standard honey from the grocery store, but raw and local is the best option.

How to make fermented lemons

Prepare the lemons: Start by washing the lemons thoroughly to remove dirt and food residue. Slice them into thin circles or slices. The rind of the lemon carries most of the flavor, so don’t throw it away.

Place in a clean, dry jar: In a glass jar, place a layer of lemon wedges on the bottom.

Pour in the honey: Sprinkle the layer of lemons generously with honey.

Repeat this process, layering lemon wedges and honey, until the jar is almost full. The honey will preserve the lemons and help jumpstart the fermentation process.

After filling the jar with lemons and honey, ensure that all lemon wedges are fully submerged in the honey to prevent mold growth. Seal the jar tightly with the lid.

Now, let nature do its work. Store the sealed jar in a cool, dark place for 1–2 weeks. The longer it ferments, the deeper and more complex the flavors become. During this time, the lemon wedges release their juice, and the honey absorbs the citrus essence. Gently shake or invert the jar every few days to evenly distribute the flavors. You may also notice changes in color and aroma.

So, once fermented, your lemon and honey mixture is ready to use. Keep it refrigerated and enjoy it diluted with water or hot tea to your preferred level of sweetness and tartness. This natural sweetener not only enhances flavor but also provides gut-friendly probiotics from fermentation.

RELATED: Fermented Apple Leaf Tea Recipe