Sides

Salt Preserved Meyer Lemons

These tangy, savory lemons are good stirred into stews and tagines.

About This Recipe

Yield:	makes 1 quart
Active time:	10 minutes
Total time:	3 weeks
Special equipment:	Quart-sized mason jar
This recipe appears in:	In a Pickle: Salt Preserved Meyer Lemons

1

Wash Meyer lemons well.
2

Trim away both ends of lemons. Cut them into 4 quarters, leaving the connected at the bottom by about half an inch of fruit.
3

Pour 1 tablespoon of salt into the bottom of the jar.
4

Hold cut lemon over the jar, spill 1/2 tablespoon of salt into the cut. Rub it around to moisten. Place lemon into the jar.
5

Repeat previous step for remaining lemons, packing them tightly into the jar.
6

Let jar of salted lemons sit overnight.
7

The next day, open the jar and wiggle the lemons to see if you can pack them any more tightly.
8

They should have released more juice during the night, but it may not yet be enough to cover the fruit. Add additional lemon juice to cover.
9

Place jar in a cool spot that's out of the way of direct sunlight. Check every day for 2-3 weeks, pressing fruit down so that the lemons remain submerged.
10

When rinds are soft, place jar in the refrigerator and use. They will keep at least 6 months in cold storage.