Meyer Lemons - Preserved
To fill a 2 cup Mason Jar, use 1/3 of the following recipe.
- 2 1/2 -3 lb meyer lemons, 10-12 total
- 2/3 cup Kosher Salt
- 1/4 cup olive oil
- Makes 6 cups
Clean the lemons of any dirt.
Boil water in a large pot
Take 6 of the lemons and lower them into the boiling water. Cook for 5 minutes.
When cool enough to handle, slice into eighths. Remove seeds as you cut. Place Kosher Salt into bowl. Add the lemon slices and toss them very well in the salt.
Pack into jar(s) well. Squeeze the juice of the remaining lemons and add to the jar(s) so that lemons are covered or close to it. The salted lemons will give off some juice as they cure, so close is ok. Close the jar and let stand at room temperature. Upending and shaking gently once a day for 5 days.
After 5 days, add oil and chill. Keep in refrigerator for up to 1 year