7 lemons, washed and dried (2 lemon for juicing)
1/3 cup kosher salt
1. Roll the lemons on a board to soften them.
2. Juice 1 or 2 lemons to make a ½ cup juice. Set aside
3. Using a sharp knife, cut the remaining lemons into quarters, not cutting completely through and keeping the stem end intact.
4. Sprinkle the salt on the flesh of the lemons.
5. Pack the lemons into a glass jar, pressing the lemons down, sprinkle with the remaining salt.
6. Add the lemon juice making sure to cover the lemons and place the lid on top and seal the jar.
7. Place the jar on your kitchen counter and turn the jar upside down every day for 30 days. If necessary push lemons down or add more lemon juice to keep them submerged.
8. After 30 days the lemons are ready to enjoy. Once jar is opened refrigerate.
QUICK PRESERVED LEMONS
3 lemons, 2 sliced thinly, 1 lemon for juicing
½ cup lemon juice
4 tsp. salt
1. In a small saucepan with a lid, over medium heat, add the lemon slices, lemon juice, and salt. Bring to a boil, cover with a lid, and cook until soft, about 8-10 minutes.
2. Drain and cool, then chop. Set aside for future use.
*Adapted from Paula Wolfert
TIPS & TRICKS
• Meyer lemons are the best lemons to preserve. They area the perfect balance of sweet and sour and add the perfect punch to many dishes. • Preserve lemons can last up to a year before opening.