- 3 meyer lemons (or Eureka, Lisbon, etc, organic recommended) per pint sized jar
- 5-6 tsp salt
- extra lemon for juicing
- water that has been boiled and cooled (sterile)
Thoroughly clean lemons. Organic is recommended. If you can't find organic, let the lemons sit in some vinegar water for a few minutes, then rinse. Trim the nubs off both ends of each lemon. Quarter each lemon, slicing them down just over 3/4 of the way to leave the slices attached at the end. Put one tsp of salt into the cavity of each lemon. Place 1 tsp salt into the bottom of the jar. Place a lemon in the jar, cut side down, pressing firmly to squish out the lemon juice. Put a teaspoon of salt on top of the lemon. Firmly press the second lemon down on top of the first lemon. Repeat with teh third lemon, pressing down firmly. Add a teaspoon of salt on top of the lemon. The jar should be halfway full with lemon juice. If needed, squeeze some additional lemon juice into the jar and bring it to the halfway point. Don't waste the lemon; slice it and stuff the slices into the jar. Pour the boiled/cooled water into the jar and fill it to the top. Screw the lid on and let it sit at room temperature for 3 days, shaking and rotating the jar upside down/right side up a few times per day. After 3 days transfer the jars to the fridge and let sit for at least 3 weeks. Store in the fridge, will keep for 6-9 months.
To use wash slice and remove pulp.
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