Ingredients
- 3 Meyer lemons (or Eureka, Lisbon, etc, organic recommended) per pint-sized jar
- 5-6 teaspoons salt (sea salt or kosher recommended)
- An extra lemon for juicing
- Water that has been boiled and cooled (sterile)
Directions
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You can make however many preserved lemons you like, but roughly 3 will fit per pint-sized jar.
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Thoroughly clean the lemons. Organic is recommended. If you can’t find organic, let the lemons sit in some vinegar water for a few minutes, then rinse.
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Trim the nubs off both ends of each lemon. Quarter each lemon, slicing them down just over ¾ of the way to leave the slices attached at the end.
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Put one teaspoon of salt into the cavity of each lemon.
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Place one teaspoon salt into the bottom of the jar. Put a lemon in the jar, cut-side down, pressing firmly to squish out the lemon juice. Put a teaspoon of salt on top of the lemon. Firmly press the second lemon down on top of the first lemon. Repeat with the third lemon, pressing down firmly. Add a teaspoon of salt on top of the lemon.
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The jar should be halfway full with lemon juice. If needed, squeeze some additional lemon juice into the jar to bring it to the halfway point. Don’t waste that lemon; slice it and stuff the slices into the jar. Pour the boiled/cooled water into the jar to fill it to the top.
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Screw the lid on and let it sit at room temperature for 3 days, shaking it and rotating the jar upside-down/right-side up a few times per day. After 3 days transfer the jars to the refrigerator and let them sit for at least 3 weeks before using. Store in the fridge, will keep for at least 6 months (see Note).