Ingredients
Clean quart size mason jar
5 lemons (Meyer's are particularly good)
4 Tbsp. Kosher Salt
Directions
Wash and pat dry the lemons, Then slice the ends to create a flat top and bottom. Place lemon on flat end and slice an “x” through the middle to quarter it from the top to within ½ inch of the bottom, leaving the base attached.
Gently open the lemon and sprinkle 1/2 tbsp of salt on the exposed flesh, then reshape the fruit. Once the lemons are salted, place 1 tbsp salt on the bottom of the mason jar. Place the lemons into the jar, one at a time, and pack them down to release their juices.
When all the lemons are in the jar, add 1 tbsp of salt. If the lemons are not submerged in juices, top them off with fresh lemon juice, leaving one inch of headspace.
Seal the jar and store the lemons in a cool, dry place for 30 days, shaking them daily to disperse the juice and salt. To use, remove lemons from the liquid and rinse well to remove the salt. Discard the seeds and pulp (unless you want to use it), and slice the lemon rinds into thin strips or cut into small dices. Most people use the rind in dishes, but the flesh is perfectly fine to use as well. It makes a great addition to vinaigrettes and sauces.
Preserved peels will keep for up to 6 months to a year in the refrigerator, although technically, because they’re preserved in brine, they’ll keep at room temperature as well.
5 lemons (Meyer's are particularly good)
4 Tbsp. Kosher Salt
Directions
Wash and pat dry the lemons, Then slice the ends to create a flat top and bottom. Place lemon on flat end and slice an “x” through the middle to quarter it from the top to within ½ inch of the bottom, leaving the base attached.
Gently open the lemon and sprinkle 1/2 tbsp of salt on the exposed flesh, then reshape the fruit. Once the lemons are salted, place 1 tbsp salt on the bottom of the mason jar. Place the lemons into the jar, one at a time, and pack them down to release their juices.
When all the lemons are in the jar, add 1 tbsp of salt. If the lemons are not submerged in juices, top them off with fresh lemon juice, leaving one inch of headspace.
Seal the jar and store the lemons in a cool, dry place for 30 days, shaking them daily to disperse the juice and salt. To use, remove lemons from the liquid and rinse well to remove the salt. Discard the seeds and pulp (unless you want to use it), and slice the lemon rinds into thin strips or cut into small dices. Most people use the rind in dishes, but the flesh is perfectly fine to use as well. It makes a great addition to vinaigrettes and sauces.
Preserved peels will keep for up to 6 months to a year in the refrigerator, although technically, because they’re preserved in brine, they’ll keep at room temperature as well.
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