Preserved Meyer Lemons – Speedy Recipe
Meyer Lemons are perfect for preserving! With their thin skins, bright lemony-color and fragrant flesh they have a sweeter, more floral taste. These beauties will pickle in their own juices.
The sharpness mellows (after their salt-preserving bath), the lemon flavor intensifies and the fermentation creates a punchy umami characteristic that lends incredible depth to dishes.
My “Speedy Recipe” moves thing a long a little quicker – in 2 weeks I start to use them, but they become even more aromatic in the weeks to come.
In my method the lemons are placed in boiling water for a few minutes, then cut when cooled and added to a jar with salt and lemon juice to cover.
scrubbed and dried
(from about 5 juicy lemons)
(I use Baleine Sea Salt Kosher
from the Mediterranean)
For this speedy method – add the meyer lemons to a medium sized pot and add cold water to cover.
Bring to a boil – then cover and cook at a bare simmer for 5 minutes to soften the lemons.
In the meantime – juice the lemons; you will need 1 1/4 cups.
When the lemons are done, drain the water in the sink, place the lemons on a cutting board and let them cool for 10 minutes.
Cut each lemon into 8 pieces.
Cut in quarters lengthwise, then cut each piece in half.
Place all the lemon pieces in a bowl and add 5 T. of kosher, coarse salt.
Gently stir in.
Top with the fresh lemon juice.
Pour into a sterile glass container with a very good seal. I used a 32 ounce ball jar.
Push the lemons down gently so the lemon juice covers them.
Place in a dark place in your cupboard.
Stir up gently every day – for five days.
After 5 days, give another gentle stir and place in the refrigerator.
You will notice more juice accumulating in the jar.
Their flavor really comes to life in 3 – 4 weeks.
Any extra juices in the jar can be added to many recipes.
Will last for at least 6 month refrigerated.
The salt ratio is quite high, so no problem with botulism.
The rind is the prized part of the preserved lemon – although I use the flesh and the juices in recipes too!
This recipe may not be reproduced without the consent of its author, Karen Sheer.