Preserved Meyer Lemons
Ingredients
- 12 lemons
- 6 tablespoons kosher salt
Instructions
- Start by sterilizing a 2 quart jar with boiling water. Swirl it around the jar for a minute and allow to dry naturally.
- Juice 6 of the lemons and set the juice aside.
- Wash the remaining 6 lemons and make 4 deep cuts/slits around the lemons without cutting through. Rub 1 tablespoon of salt in the cuts of each lemon and place in the large jar pushing them down so they fit snugly. Pour in the lemon juice just to cover the lemons. Seal the jar with it’s lid and place in a cool, dark spot for one week.
- Store the jar in the refrigerator for up to a month. The longer you leave the lemons the better they get!
- Chop or puree the lemons to use for Lemon Chicken, serve with salmon, or in a salad dressing.
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