Pickled/preserved lemons/limes - grams of salt per kilogram of fruit? [duplicate]

[
I think this question here was originally too unclear.
because I was still researching and figuring out exactly what I wanted to ask when I posted it.
I edited it a few times,
but I think my editing has changed the question enough that it's no longer clearly the same question as when I first posted it,
so I decided I should probably post a new, separate one.
]

I make sauerkraut with 20 grams of salt per kilogram of cabbage.

Is the proportion different for pickling lemons/limes?
I would guess maybe lower because of the citric acid already there...?
I found one site saying 5~10% for "North-African style",
which is what I think I'm going for.
(I used to get them at Morrocan stores,
but the city I live in now doesn't have any.)

But if that "5~10%" is really by weight in the same way,
then that's a lot more than the 2% for sauerkraut,
which is surprising and confusing.

Also, I don't add any water to my sauerkraut,
but maybe that's necessary for lemons/limes?
In which case I would just salt the water at the same salt/water ratio as the salt/fruit, I assume?

The ones I used to get, I'm not sure, but I think they used nigella.

Best Answer

I have experience with Indian lemon pickle, not north African.

The recipes I use don't give exact ratios for the salt. Salt is added to taste. A couple tablespoons per quart of packed lemon is normal. Lemon pickle is very salty which besides regulating the fermentation also helps with the bitterness from the peels.

You don't need to really worry about the exact ratio. It is so acidic and salty there is little that can grow. I've not yet had a batch spoil- even after months in the fridge.

Don't add water. The lemons need to be covered, of course, but use the juice from a couple extra fruit instead. No sense in diluting the flavor and acid.

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Are pickled lemons and preserved lemons the same thing?

Pickled lemons and preserved lemons are essentially the same thing \u2013 since pickling by definition is letting something marinate in a salty liquid.

Are preserved lemons supposed to be salty?

The flesh of lemons that are cut before they're preserved will absorb more salt than those that are packed whole. In order to control for salinity, many recipes will call for discarding the super-salty flesh and using only the rind, or for rinsing the preserved lemon before cooking with it.

Can I use pickling salt for preserved lemons?

This is the whole lemon method. Simply submerge the washed and dried lemons in a brine. The strength of the brine should be 1 tablespoon of pickling salt \u2014 it must be pickling salt, which is available at most supermarkets \u2014 per cup of water. Wait at least three weeks and slice thinly to eat.

Can you get botulism from preserved lemons?

Botulism is really not a concern with fermented lemons, just like any other lacto-fermented food. Low-acid canned or preserved foods are sometimes a concern for botulism, however, lemons are too acidic and aren't a host for the toxin. Lemon juice adds acidity for the prevention of botulism in canning recipes.

Easy Preserved Lemons (Just Lemons \u0026 Salt + No Measuring)

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