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Le Chaudron recipe
Citrons confits maison au sel
Homemade salt-preserved lemons
⏱ 20 minServes 1Easy10 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 servings
2unwaxed lemons
as neededfine salt for the insides + 10 g for the brine
200 ml (¾ cup)water (if needed to top up)water (if needed to top up)
- 2 unwaxed lemons
- as needed fine salt for the insides + 10 g for the brine
- 200 ml (¾ cup) water (if needed to top up) water (if needed to top up)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sterilize the jar: put it in a large saucepan of cold water, bring to a boil and boil for 10 to 15 minutes. Drain and let air-dry without wiping.
- Wash the lemons well under running water, then dry with a clean towel.
- Cut each lemon lengthwise into quarters without cutting all the way through, so the quarters stay attached at the base.
- Gently open the quarters, salt the inside of each lemon generously, then close.
- Pack the salted lemons tightly into the sterilized jar. Seal and leave at room temperature.
- After 2 to 3 days, check whether the lemons have released enough juice to be submerged. If not, make a brine: bring 200 ml (generous ¾ cup) water to a boil, let cool completely, then dissolve 10 g (2 tsp) salt in it. Pour into the jar to cover the lemons.
- Close the jar and store in a dark cupboard. Shake it now and then. The lemons are ready after about 3 to 4 weeks. Once opened, refrigerate and use quickly.
- To use, rinse the preserved lemons under cold water, discard the pulp if you like and keep only the diced peel. Go easy on salt in the dish, as the peel stays very salty even after rinsing.
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