These tangy, savory lemons are good stirred into stews and tagines.
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.
Quart-sized mason jar
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 12mg||62%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|