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Salt Block Cured Lemons Guide

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Himalayan Salt Blocks side by side on a tray near a window with a houseplant in the background

I have just discovered an entire world I have been missing out on. The world of salt block curing and cooking! It’s not new, that is why I can’t believe I am just now learning about this. The technique has been around for centuries. I’m always the last to know!

Learn more about Salt block cooking and curing from the book, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks.’

Technique is very important when working with these salt blocks. If you tend to skip the directions, you may end up with some very salty results.

Remember when you were in school and you had that one trick tests you’ll never forget. At the very top of the page it said “Read Everything Before You Begin” Then it proceeded with a long list of questions and because you were in a hurry you just went ahead and answered all of them as you were reading. Yeah, me too. Surprise ending, the very last thing said Do not answer any questions, sign your name and turn the paper in to the teacher! Gotcha moment for sure. Lesson learned. Read the directions first.

A written message about the benefits of salt slab cured lemons in a pasta dish

Salt block curing requires 2 salt blocks because you position the food item to be cured between them. The weight of the top block applies pressure, which helps force the excess water content out while infusing the food with salt.

Ingredients for Salt Block Cured Lemons

Directions:

To begin, place a wire rack inside a rimmed baking sheet and set a large Himalayan salt block on top.

Lemon slices resting on a pink salt block

Remove the seeds from lemon slices first. Then place the slices across the surface of the salt block.

Now lay the second salt block on top of the lemon slices. It will take around 48 hours or a little longer for your lemons to cure. You want the rind to be soft and chewy.

Lemon slice chopped up next to a lemon slice laying on a wooden chopping block

The cured slices by themselves are quite briny. That is why you will want to chop them into small pieces which you can add, rinds and all to salads or pasta dishes. You will find these salt cured lemons to be positively and completely wonderful. Use immediately or store in the refrigerator for a few days.

As an added bonus, at the end of the process you will find a wonderful citrusy salt in the bottom of the baking sheet. Scoop that up and store in a sealed container to use later on fish, chicken or any other food you enjoy a lemony flavor on!

Broccoli Bowtie Pasta dish served in a dark blue dish

TRY THIS RECIPE for Broccoli Bow Tie Pasta which uses Salt Block Cured Lemons

SALT BLOCK TIPS

Know the top from the bottom. This is especially important if you plan to cook on your salt block so you will know which side is the cooking surface.

NEVER use soap to clean a salt block.

NEVER put a salt block into the dishwasher.

NEVER submerge in water.

If you used your salt block for cooking, allow to completely cool prior to cleaning or it might crack.

Use a slightly damp scrubber or sponge to wipe the surface clean. Pat dry quickly after cleaning. Then allow it to air dry for as long as it takes to become completely dry. Then wrap in plastic or place into a ziploc bag and store in a cool dry place.

Use your salt block or salt plate to serve food chilled. Freeze for 2 to 24 hours then serve fresh fruits or cheeses for a stunning table display.

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A picture of lemon slices on a Himalayan Salt Block

Himalayan Salt Block Cured Lemon Slices

Lemon slices resting on a pink salt block

How To Cure Lemons using a Himalayan Salt Block

Prep Time 10 minutes
Additional Time 2 days
Total Time 2 days 10 minutes

Ingredients

  • 3 whole organic lemons, sliced into equal size slicked
  • 2 large rectangular Himalayan salt blocks

Instructions

To begin, place a wire rack inside a rimmed baking sheet and set a large Himalayan salt block on top

Remove the seeds from lemon slices first. Then place the slices across the surface of the salt block.

Now lay the second salt block on top of the lemon slices. It will take around 48 hours or a little longer for your lemons to cure. You want the rind to be soft and chewy.

Use immediately or store in the refrigerator for a few days.

Notes

The cured slices by themselves are quite briny. That is why you will want to chop them into small pieces which you can add, rinds and all to salads or pasta dishes. Use immediately or store in the refrigerator for a few days.

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