Preserving Lemons Is A Cinch
* 5-6 organic meyer lemons, washed and dried
* Salt (use either kosher salt or a coarse sea salt, do NOT use table salt)
* Sterilized 1/2 quart jar with lid
1. Remove any stems and slice a deep X into each end of the lemon - you’re basically cutting each lemon nearly into quarters but not going all the way through.
2. Working over a large bowl, pour as much salt into both ends of the semi-open lemon as you can.
3. Pour a layer of salt into the bottom of the quart jar and then press the salt-filled lemon into the bottom of jar and repeat with the remaining lemons.
4. Press the lemons down to release their juice - the liquid should cover them or nearly cover them if you’re working with less juicy lemons. You can fill the jar right up to the top since the lemons will reduce as they pickle. Top with a couple tablespoons of salt.
5. Seal the jar well and leave out for 2-3 days, pressing the lemons down once a day to make sure they’re sitting below the lemon juice to ensure preservation.
6. Move the lemons to the fridge and wait three weeks before using to allow the rinds to pickle fully. To use, rinse the lemons, scrape off the pulp, discard any seeds and chop or mince the rind. They’ll keep in the fridge for up to 6 months
* Salt (use either kosher salt or a coarse sea salt, do NOT use table salt)
* Sterilized 1/2 quart jar with lid
1. Remove any stems and slice a deep X into each end of the lemon - you’re basically cutting each lemon nearly into quarters but not going all the way through.
2. Working over a large bowl, pour as much salt into both ends of the semi-open lemon as you can.
3. Pour a layer of salt into the bottom of the quart jar and then press the salt-filled lemon into the bottom of jar and repeat with the remaining lemons.
4. Press the lemons down to release their juice - the liquid should cover them or nearly cover them if you’re working with less juicy lemons. You can fill the jar right up to the top since the lemons will reduce as they pickle. Top with a couple tablespoons of salt.
5. Seal the jar well and leave out for 2-3 days, pressing the lemons down once a day to make sure they’re sitting below the lemon juice to ensure preservation.
6. Move the lemons to the fridge and wait three weeks before using to allow the rinds to pickle fully. To use, rinse the lemons, scrape off the pulp, discard any seeds and chop or mince the rind. They’ll keep in the fridge for up to 6 months
Follow this link to the original recipe. She includes several must try recipes using preserved lemons. http://gardenofeatingblog.blogspot.com/2011/10/preserved-meyer-lemons-moroccan-style.html
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