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Preserved lemons in a vintage ball Jar - a speedy recipe

Preserved Meyer Lemons – Speedy Recipe

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.

Preserved lemons in a vintage ball Jar - a speedy recipe

Ingredients

6 large Meyer Lemons,
scrubbed and dried

1 ¼ cups fresh lemon juice
(from about 5 juicy lemons)

5 tablespoons kosher salt
(I use Baleine Sea Salt Kosher
from the Mediterranean)

Instructions

1

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.

2

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.

3

Cut each lemon into 8 pieces.
Cut in quarters lengthwise, then cut each piece in half.

4

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.

5

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.

6

Place in a dark place in your cupboard.
Stir up gently every day – for five days.

7

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.

Keep your lemons fully covered in salted fresh lemon juice.
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.

 

 

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