These tangy, savory lemons are good stirred into stews and tagines.
Salt Preserved Meyer Lemons
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
Wash Meyer lemons well.
Trim away both ends of lemons. Cut them into 4 quarters, leaving the connected at the bottom by about half an inch of fruit.
Pour 1 tablespoon of salt into the bottom of the jar.
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.
Repeat previous step for remaining lemons, packing them tightly into the jar.
Let jar of salted lemons sit overnight.
The next day, open the jar and wiggle the lemons to see if you can pack them any more tightly.
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.
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.
When rinds are soft, place jar in the refrigerator and use. They will keep at least 6 months in cold storage.