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Nourished by Nava

Where sourdough meets body image and so much more.


Here is your practical tool box for how to start nourishing your body, and raising your kids to know how to do the same. 

Jul 25, 20232 min read

Pickled Lemon Spread



When life gives you lemons, pickle them! Pickling is a great way to preserve seasonal fruits and veggies all year long. Pickling makes the vitamins and minerals in the fruit more bioavailable, meaning that your body will better absorb the nutrients in the lemons. Best of all, pickled lemons are probiotic, meaning that they are filled with live yeast and bacteria cultures that support gut health. Overall, pickling is about making the best of what you’ve got.

I live in a citrus grove. During citrus season, I try to get as creative as possible to make the best of nature's gifts by jamming, juicing, vinagering, drying and pickling lemons in order to preserve them all year round.


I use my pickled lemons all year round as a replacement for lemon juice when lemons are no longer in season. I add my pickled lemons spread to tehini, spread it on toast, add it to dressings and marinades, and even cook it in stews.


Prep time: 20 minutes

Fermenting time: Approximately 3 weeks


Tools

Cutting board

Sharp knife

Teaspoon

Glass Jar with airtight seal




Ingredients

15 lemons

3 tbsp salt

1 tbsp paprika (optional)


Instructions

  1. Wash the lemons thoroughly. If using store bought lemons, scrape off waxes from the peel, or briefly submerge the lemons in a bowl of boiling water to melt the wax away.

  2. Cut off the tips and slit the lemons almost in half lengthwise, but don’t cut all the way through. Leave the two halves still attached at the base. Then make another slit, as if you were cutting the lemons into quarters, but again not all the way through.

  3. Sprinkle ½ a tsp of salt into the slits of the lemons.

  4. Put the salted lemons in the jar and press down.

  5. Seal the jar and let the pickles ferment for 3 weeks at room temp.

  6. During the first week of fermentation, it is important to release built up pressure from the jar. Open the jar, press the lemons down to submerge them in the juices, then close the jar. Repeat this everyday for the first week.

  7. After three weeks of fermentation, the lemons should be ready. The peels should be soft, the juices thick, and they should taste and smell like a citrus vinegar.

  8. Once the lemons are ready, they can be blended into a sauce with paprika.

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