I get so angry with myself every time I see preserved lemons in a recipe because it reminds me that I didn’t make them the last time this happened. Or the time before that. But today I am breaking the cycle! Yay me. I might even add a jar of preserved Meyer lemons to my new collection because why not! I really encourage you all to join in because once these babies are ready they are likely to be in a recipe or two (or ten) and I would hate for anyone to miss out on such fun.
I will be accepting suggestions for what we should make first so start brainstorming!
- 12 lemons*
- kosher salt (about 1 cup)
- whole peppercorns (optional)
- Sterilize your jars - I like to run the jar and lid through the dishwasher without soap (on the quick cycle).
- Cut 8 of the lemons into quarters, the rest will be used for juice.
- Fill the bottom of your jars with a layer of salt. Add a layer of lemon wedges, pressing them pulp-side down into the salt. Repeat this, mashing/pressing the lemons as you go, until you have filled the jars to about ½ inch below the rim.
- Squeeze the juice of your remaining lemons into the jars.
- Let the jars sit on the counter for 2-3 days then put into the fridge for 4 weeks, giving it a shake ever once in a while.
- After the 4 weeks they are ready to use but will keep for 6 months.
Meyer lemons can be used here as well.