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Module 2 · PRS‑02‑LS · English

SALT‑PRESERVED LEMONS — LIMONI SOTTO SALE

Prep 10 minute Cook 3-4 weeks very easy Winter
SALT‑PRESERVED LEMONS — LIMONI SOTTO SALE

Recipe template

Origin

Sicily & Calabria

Diet

Vegan Vegetarian Gluten‑free

Season

Winter

Ingredients

4 items
  • 4 lemons
  • 6–8 tbsp coarse salt
  • Optional: bay leaf, peppercorns, rosemary
  • Optional: extra lemon juice to top up

Method

7 steps
  1. 1 Wash and quarter lemons — Keep base intact so quarters stay attached.
  2. 2 Pack with salt — Coat each lemon generously.
  3. 3 Place in sterilised jar — Press down to release juices.
  4. 4 Add spices — Optional aromatic additions.
  5. 5 Top with lemon juice — Ensure lemons are fully submerged.
  6. 6 Cure for 3–4 weeks — Store in a cool, dark place.
  7. 7 Refrigerate after opening — Keeps flavour stable.

Sustainability impact

Reduces citrus waste Promotes natural curing Minimises packaging Encourages seasonal preservation

Other Uses

Non-Food Related

Natural metal cleaner — The acidic brine can polish copper and brass. Aromatic household infusion — Adds fragrance to cleaning water for floors or surfaces. Educational fermentation demonstration — Shows salt curing, osmosis, and microbial activity. Natural dye for paper — The brine can tint paper or light fabrics. Circular economy workshop example — Demonstrates reuse of citrus by‑products in sustainability training. Eco‑friendly deodoriser — A small amount in water neutralises odours naturally. Cleaning vinegar enhancement — Infused into vinegar to create a natural citrus cleaner.