Salt Preserved Meyer Lemons Recipe

These tangy, savory lemons are good stirred into stews and tagines.
Read more: In a Pickle: Salt Preserved Meyer Lemons
- Yield:makes 1 quart
- Active time: 10 minutes
- Total time:3 weeks
Ingredients
- 1 1/2 pounds Meyer lemons (approximately 8 lemons)
- 1/2 cup sea salt
- 1 cup lemon juice
Directions
-
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.
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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.
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6.
Let jar of salted lemons sit overnight.
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7.
The next day, open the jar and wiggle the lemons to see if you can pack them any more tightly.
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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.
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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.
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10.
When rinds are soft, place jar in the refrigerator and use. They will keep at least 6 months in cold storage.
This Recipe Appears In
In a Pickle: Salt Preserved Meyer LemonsAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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