Preserved Meyer Lemons

1. 1

   Scrub the lemons and dry well.

2. 2

   Quarter lemons lengthwise, leaving 1/2 inch at the bottom intact.

3. 3

   Toss fruit with the salt and transfer to a sterile 4-cup glass jar.

4. 4

   Use a wooden spoon to press lemons to fit.

5. 5

   Add the lemon juice and any remaining kosher salt.

6. 6

   Seal jar tightly and shake to combine.

7. 7

   Let stand at room temperature for 3 days, shaking jar each day.

8. 8

   Trasfer to refrigerator for 3 weeks until rinds are soft.

9. 9

   They can be refrigerated for at least 3 months.

10. 10

    Rinse before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.