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Side Dish
1 jar
25 minutes
0 minutes
Chef Kitty Morse
Glass jar (quart sized) sterilized and wide-mouth
12 Meyer Lemons, unblemished
Sea salt
Organic lemon (fresh) juice as needed
Pat the lemons dry. Cut a thin dime-sized piece from both ends of each lemon.
Set a lemon on one end and make a vertical cut three quarters of the way through the fruit, so that the two halves remain attached at the based; do not cut in half.
Turn the lemon upside down and make a second vertical cut at a 90-degree angle to the first, again three quarters of the way through the fruit.
Fill each cut with as much salt as it will hold.
Place the lemon carefully at the bottom of a sterilized wide-mouthed quart glass jar.
Proceed in this manner with the remaining lemons, compressing them in the jar until no space is left and the lemon juice rises to the top.
Seal and set aside on the kitchen counter.
More lemons may be added in the following days as the lemon rinds begin to soften; make sure the lemons are covered with juice at all times, adding additional fresh juice if necessary.
The lemons are ready to use when the rinds are tender, approximately 4-6 weeks.
Rinse lightly and discard the seeds before using, and keep refrigerated after opening.
Refrigerated preserved lemons will keep for up to 6 months.
