Salt Preserved Meyer Lemons

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

Salt Preserved Meyer Lemons

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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 1/2 pounds Meyer lemons (approximately 8 lemons)
  • 1/2 cup sea salt
  • 1 cup lemon juice


  1. 1

    Wash Meyer lemons well.

  2. 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. 3

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

  4. 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. 5

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

  6. 6

    Let jar of salted lemons sit overnight.

  7. 7

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

  8. 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. 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. 10

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


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