Preserved Meyer Lemons
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Servings
6 lemons
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Course
Dinner
Preserved Meyer Lemons
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3 to 4 Meyer lemons washed
- 1/4 cup fine-grain sea salt
- 8 to 10 coriander seeds
- 2 bay leaves
- 1 cinnamon stick
Instructions
- Begin by scrubbing the Meyer lemons clean and drying them thoroughly. To your glass jars (you may need a few depending on how big your lemons are), divide the coriander seeds, bay leaves and cinnamon sticks amongst them.
- Using a knife, quarter a lemon at the top, stopping from about 1/2 inch from the bottom of the lemon; be sure to stop before you cut all the way through--the lemons should still be intact! Slice an X in the remaining lemons.
- Over a small bowl, pour about a tablespoon of salt on the exposed flesh and rub a bit on the outside skin, too. Reshape the lemon and transfer it to a clean glass jar. Repeat with the remaining lemons. Any extra salt you may have, divide amongst the jars.
- Also, don't be shy to pack the lemons in there, which will release some of their juices--this is good! Keep the jars in a warm place, giving them a good shake every few days, for about 30 days. You might be wondering what you can do with your preserved lemons; well, I'll be showing you that in 30 days!
Notes
- Just a heads up: I recommend using organic Meyer lemons since the rind will be consumed.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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